‘Round Midnight Recipes @RoundMidnightDinner Mezze Platter

Prep time: 40 minutes | Cook time: 10 minutes |Yield 4

Ingredients Directions Baba ghanouj Baba ghanouj (Roasted eggplant dip) 1.Turn oven stove top to high heat and place eggplant • 2 Tablespoons Tahini directly on flame. • 2 Tablespoons Fresh lemon juice 2. Rotate eggplant with tongs until all sides are black and • 1 clove garlic (minced/ eggplant is tender. grated) • 1/2 Tablespoon Cumin 3. Place eggplant in a bowl, cover with plastic wrap and let • Salt (to taste) sit for 15 minutes. • Eggplant (charred) 4. Remove charred eggplant skin and rough chop eggplant. Mahammara (Roasted red pepper and walnut dip) Add chopped eggplant to a bowl. • 1 Roasted Red Bell pepper 5. Add, tahini, fresh lemon juice, garlic, cumin and salt to • 1 Tablespoon Extra Virgin Olive Oil eggplant, and lightly whisk. Taste for adjustments. • 1 Tablespoon Fresh Lemon 6. Let cool and refrigerate before serving. juice • 1 Tablespoon pomegranate Mahammara molasses • 1/2 Cup Toasted Bread 1. Turn oven stove top to high heat and place bell pepper crumbs directly on flame. • 1 Cup Toasted walnuts • 1 teaspoon Paprika 2. Rotate bell pepper with tongs until all sides are black and • 1/2 teaspoon Cumin pepper is tender. • 1/2 teaspoon Cayenne • 1/2 teaspoon Aleppo pepper 3. Place bell pepper in a bowl, cover with plastic wrap and let • salt sit for 15 minutes.

4. Remove charred bell pepper skin and let peppers cool.

5. Heat a skillet over medium heat. Add 1 tablespoon of olive oil to pan. Add walnuts and stir frequently until walnuts are

1 ‘Round Midnight Recipes @RoundMidnightDinner Mezze Platter

Prep time: 40 minutes | Cook time: 10 | Yield: 4 servings

Ingredients cont. Directions cont. toasted and slightly brown, about 5 minutes. Remove from Hummus heat and transfer walnuts to a plate to cool. • Fresh Lemon Juice 6. Place the skillet over medium heat; add 1 tablespoon olive • Tahini oil. Sprinkle in the breadcrumbs; cook and stir frequently • Chickpeas (drained and rinsed) until crumbs turn golden brown, 3 or 4 minutes. Remove • Cold Water from heat and set aside to cool. • Extra Virgin Olive Oil 7. Place peppers in a food processor. Add walnuts, toasted • Garlic bread crumbs, garlic, lemon juice, pomegranate molasses, • Cumin salt, paprika, Aleppo pepper flakes, cumin, and cayenne • Salt pepper and 2 Tablespoons of olive oil. 8. Pulse on and off, scraping mixture down occasionally, until mixture is smooth. Transfer to a bowl and serve or refrigerate. Hummus 1. In a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl and process for an additional 30 seconds. 2. Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt. Process until well blended. 3. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and process until thick and smooth; 1 to 2 minutes. 4. Taste for salt and adjust as needed. Storein an airtight container and refrigerate up to one week. Labneh (adapted from Chef Reem Assil of Reem’s California) *See link

https://www.kcet.org/shows/the-migrant-kitchen/reem-assils- labneh

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