61 delicious mezze recipes from around the world
A luxuriously thick and creamy Middle Eastern strained yogurt, essential for any mezze spread. Traditionally served drizzled with fragrant extra virgin olive oil and a sprinkle of earthy za'atar, perfect for scooping with warm pita bread.
Authentic Egyptian Mahshi Warak Enab, featuring tender grape leaves meticulously stuffed with a fragrant mixture of rice, fresh herbs, and a hint of tomato. This version is known for its smaller size and bright, lemony flavor profile, distinguishing it from other regional variations.
A vibrant and flavorful Egyptian dip made from tender fava beans and a generous amount of fresh herbs. This vegetarian classic is perfect as an appetizer or a light meal, served with crusty bread.
Authentic Lebanese Hummus bi Tahini, a luxuriously creamy chickpea dip blended with rich tahini, bright lemon juice, and pungent garlic. This recipe aims for the silkiest texture and most vibrant flavor, a true testament to its origin.
Tender grape leaves stuffed with a savory mixture of spiced rice and ground lamb, then gently braised until meltingly soft. A beloved classic of Levantine cuisine.
Delicate grape leaves meticulously rolled around a fragrant rice and herb filling, then gently simmered. A quintessential cold mezze, perfect for sharing.
A vibrant and refreshing Egyptian appetizer featuring briny green olives, crisp vegetables, and a zesty lemon-olive oil dressing. Perfect as part of a mezze spread.
A classic Turkish dish of eggplants stuffed with a savory mixture of onions, tomatoes, and garlic, then slow-braised in abundant olive oil until meltingly tender. The name, 'The Imam Fainted,' is said to refer to the dish's rich flavor, the amount of olive oil used, or perhaps its perceived expense.
Syrian smoky eggplant dip - fire-roasted eggplant blended with tahini and pomegranate molasses. This mutabbal offers a deeper, more intense smoky flavor than traditional baba ganoush.
A quintessential Moroccan mezze, Zaalouk is a deeply flavorful and smoky salad made from tender eggplant and ripe tomatoes, slow-cooked with aromatic spices. It's perfect served at room temperature or chilled with crusty bread for dipping.
Tender squid stuffed with a flavorful mixture of rice, herbs, and sometimes minced meat, then baked in a rich tomato sauce. A delightful seafood specialty from the Cypriot coast.
A classic Lebanese mezze dish featuring tender, slightly bitter dandelion greens sautéed with sweet caramelized onions and rich olive oil. The interplay of bitter greens and sweet onions creates a uniquely satisfying flavor profile.
Batata Harra is a beloved Lebanese mezze dish featuring perfectly crispy, golden-brown potato cubes tossed with a vibrant and spicy mixture of fresh garlic, cilantro, chili flakes, and lemon juice. It's a simple yet incredibly flavorful appetizer or side.
A vibrant and flavorful Syrian dip made from roasted red peppers, walnuts, and pomegranate molasses, offering a delightful balance of sweet, savory, and slightly spicy notes.
A classic Greek meze, Taramosalata is a creamy and briny dip made from cured fish roe, bread, lemon juice, and olive oil. Its distinctive pale pink hue and rich flavor make it a perfect accompaniment to pita bread, fresh vegetables, or crusty bread.
A vibrant and refreshing Lebanese parsley salad, where fresh herbs, particularly parsley and mint, are the stars, complemented by a small amount of fine bulgur, diced tomatoes, and scallions, all brought together with a zesty lemon-olive oil dressing.
Lebanon's national dish - torpedo-shaped bulgur shells filled with spiced lamb and pine nuts, deep-fried to perfection. This recipe focuses on the classic fried version.
A variation of the classic Koupepia (stuffed grape leaves), this version incorporates rice and minced meat within the filling, offering a heartier and more substantial dish.
A classic Gaziantep dish featuring a smoky, mashed eggplant and garlic yogurt base topped with succulent, spiced ground lamb and finished with a fragrant paprika-infused butter. This Southern Turkish specialty is a delightful blend of textures and flavors.
A classic Egyptian mezze dip, this Baba Ghanouj features intensely smoky eggplant blended with creamy tahini, bright lemon juice, and pungent garlic. Perfect for scooping with warm pita bread.
A classic Lebanese breakfast staple, Foul Mudammas features slow-cooked fava beans mashed and seasoned with garlic, cumin, lemon juice, and finished with a generous drizzle of olive oil and fresh parsley. It's hearty, flavorful, and perfect served with warm pita bread.
Makdous is a traditional Syrian dish of small eggplants stuffed with a mixture of walnuts, red pepper, and garlic, then preserved in olive oil. It's a staple appetizer or side dish, often enjoyed for breakfast or as a snack.
A simplified and more relaxed approach to making Koupepia (stuffed grape leaves), this recipe focuses on a flavorful rice and herb filling, often cooked in a lighter broth. It's a delicious and accessible way to enjoy this Cypriot classic.
A beloved Levantine mezze, Mutabal is a smoky and creamy eggplant dip. It features fire-roasted eggplant mashed with tahini, garlic, and lemon juice, often garnished with pomegranate seeds and fresh parsley. It's a testament to the region's love for simple yet flavorful ingredients.
