Daring Cooks - February Challenge - Mezze

The 2010 February Daring Cooks challenge was hosted by Michele of Veggie Num Nums. Michele chose to challenge everyone to make mezze based on various recipes from Claudia Roden, Jeffrey Alford and Naomi Dugid.

Our challenge was to create a Mezze table. Our requirements were that we had to make Pita and Hummus using the given recipes, and we could make anything else we wanted to accompany that. Of course I went all out!

Our mezze menu consisted of:

Pita bread

Humus

Cured Olives

Greek Feta marinated in olive oil we brought back from Rhodes with oregano from Greece

Tzatziki

Lamb and Feta Patties with Apple Pepper Relish (thanks Cindy for that awesome recipe!)

Stuffed Grape Leaves (Dolmades)

Greek Sausages (Loukanika)

Assorted Fresh Vegetables

Pita Bread – Recipe adapted from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid
Prep time: 20 minutes to make, 90 minutes to rise and about 45 minutes to cook

2 teaspoons regular dry yeast (.43 ounces/12.1 grams)
2.5 cups lukewarm water (21 ounces/591 grams)
5-6 cups all-purpose flour (may use a combination of 50% whole wheat and 50% all-purpose, or a combination of alternative flours for gluten free pita) (17.5 -21 ounces/497-596 grams)
1 tablespoon table salt (.50 ounces/15 grams)
2 tablespoons olive oil (.95 ounces/29 ml)

In a large bread bowl, sprinkle the yeast over the warm water. Stir to dissolve. Stir in 3 cups flour, a cup at a time, and then stir 100 times, about 1 minute, in the same direction to activate the gluten. Let this sponge rest for at least 10 minutes, or as long as 2 hours.

Sprinkle the salt over the sponge and stir in the olive oil. Mix well. Add more flour, a cup at a time, until the dough is too stiff to stir. Turn it out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. Rinse out the bowl, dry, and lightly oil. Return the dough to the bowl and cover with plastic wrap. Let rise until at least doubled in size, approximately 1 1/2 hours.

Place a pizza stone, or two small baking sheets, on the bottom rack of your oven, leaving a 1-inch gap all around between the stone or sheets and the oven walls to allow heat to circulate. Preheat the oven to 450F (230C).

Gently punch down the dough. Divide the dough in half, and then set half aside, covered, while you work with the rest. Divide the other half into 8 equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8 to 9 inches in diameter and less than 1/4 inch thick. Keep the rolled-out breads covered until ready to bake, but do not stack.

Place 2 breads, or more if your oven is large enough, on the stone or baking sheets, and bake for 2 to 3 minutes, or until each bread has gone into a full balloon. If for some reason your bread doesn't puff up, don't worry it should still taste delicious. Wrap the baked breads together in a large kitchen towel to keep them warm and soft while you bake the remaining rolled-out breads. Then repeat with the rest of the dough.

Hummus – Recipe adapted from The New Book of Middle Eastern Food by Claudia Roden

1.5 cups dried chickpeas, soaked in cold water overnight (or substitute well drained canned chickpeas and omit the cooking) (10 ounces/301 grams)
2-2.5 lemons, juiced (3 ounces/89ml)
2-3 garlic cloves, peeled and crushed
a big pinch of salt
4 tablespoons tahini (sesame paste) OR use peanut butter or any other nut butter—feel free to experiment) (1.5 ounces/45 grams)
additional flavorings (optional) I would use about 1/3 cup or a few ounces to start, and add more to taste

Drain and boil the soaked chickpeas in fresh water for about 1 ½ hours, or until tender. Drain, but reserve the cooking liquid.

Puree the beans in a food processor (or you can use a potato masher) adding the cooking water as needed until you have a smooth paste.

Add the rest of the ingredients and mix well. Adjust the seasonings to taste.

Comments

[Cindy Ruth]

Jerry-Your mezza looks so good. It was hard not to go over the top on this one, wasn't it? I thought the pita was fun to make.

[Wic]

I too did go a little crazy with this one.
love your mezze it looks delicious.

[Simone (junglefrog)]

Wow, you had quite an impressive display for your mezze table! It looks delicious!

[JDeQ]

It sure wasn't Cindy. LOL I really liked those lamb patties that you featured with your mezze.

Thanks Wic and Simone - this was my favourite challenge so far I think.

[ap269]

Quite a big mezze platter! Well done!

[jo]

Oh wow, I am totally blown over. You did a amazing job with this challenge and coming up with such a spread. Everything looks so delicious.

[Candice]

Your pitas look really yummy, nicely done!

[natalia]

How lovely your table looks !! I'm sure it was grand !

[chef_d]

great looking mezze :) and nice pitas

[Catalina]

Mmmm what a pretty and yummy looking mezze! A GREAT selection of recipes!
Thanks for the comment on my post! :)

[Margie]

Excellent selection of recipes! Bet that marinated feta was delicious. Thanks for the link for the the lamb & feta patties. That's going on my to-do list!

[cuppy]

Oooh.. what a lovely spread! Looks yummy and healthy and colorful, too.

Your pita bread looks way happier than mine. :(

I have to admit, though, I'm completely smitten with your Valentine's Day post. I'm on my way back there to stare some more... *sigh* :)

[Taga_luot (Pia)]

Beautiful Mezze spread. I'm interested w/ the lamb and feta patties=;) Those dolmades are in my to do list as well.

[monkeyhines]

What a wonderful mezze spread! I am definitely going to try those lamb and feta patties - they sound terrific!

[Robert]

Wonderfully done. Now I have to go look for the lamb and feta patty recipe. Side note, one of my first jobs was working in a restaurant for a Greek family. I miss that good olive oil.

[Michele]

Thank you so much for cooking mezze with me this month. I think your meal looks just delicious. I love the marinated feta and your pita looks great!

[JDeQ]

It was a GREAT feast. We're still enjoying the hummus! LOL