Moroccan Mezze – World Food Recipe

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Serves 4 

Ready in 45 mins, plus standing time.

 

Ingredients

3 any colour peppers

4 cloves of garlic, unpeeled

1 aubergine, whole

6 tbsp olive oil, plus extra for garnish

200g tin chickpeas, drained

Zest and juice of 2 lemons

1 tsp paprika, plus extra to garnish

Vegetable oil, to deep fry

4 Charlotte or small potatoes, sliced and soaked in cold water

2 beetroots, sliced

1 tsp honey

2 tsp Sarson’s Malt Vinegar, plus extra to dress

2 tbsp Greek yogurt

Fresh flat leaf parsley, to garnish

Sea salt and ground black pepper

 

Step by Step

Preheat the oven to 200C/gas 6. Place the peppers, 3 cloves of garlic and aubergine on a roasting tray and dress with half of the oil. Roast for 25 mins. Place in a bowl and cling film. Stand for 10 mins. Turn the oven down to 150C/gas 3.

Meanwhile, peel the remaining clove of garlic and then put in a food processor with the chickpeas, zest and juice of 1 lemon and 1 tbsp olive oil. Transfer to a serving dish, garnish with oil and sprinkle with paprika.

Fill a saucepan one-third of the way up with vegetable oil and heat until a little piece of beetroot sizzles. Drain and dry the potato slices, then lower them in batches into the oil. Fry for 2-3 mins, until golden and crisp, then drain in a single layer on kitchen paper. Transfer to an oven tray, making sure they are in a single layer, then repeat the process with the beetroot slices. Bake for 5 mins, then leave to cool for 10 mins, on the trays.

In the meantime, remove the tops, seeds and skin from the peppers and rip into strips. Place on a plate, with the roasted garlic and dress with the honey, Sarson’s vinegar, 1 tbsp of olive oil and the remaining lemon zest. Season with salt and pepper.

Trim the aubergine, then, in a food processor, whizz it up with the yogurt and the juice of the remaining lemon and remaining olive oil. Mix in the paprika and season with salt. Serve with the crisps, dressed with vinegar and salt, the pepper dish and chickpeas.

 

Thanks to Sarsons for providing the recipes and the photos. Exploring the world has always been a passion of ours, its good to see in a culinary sense we can do it.

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Assistant Editor for Erisea. Lover of all things Geeky and otherwise. Feel free to say hello - @Dresdenfalls

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