Three Way Mezze

Posted on by on April 8th, 2011 | 17 Comments ยป

Mezze is a selection of small dips and dishes served all over the Middle East and Mediterranean. You rarely see a restaurant here in Israel that doesn’t serve you a large mezze spread that can completely take over your table, before your meal. Even at home, Israelis clutter the dinner table with these simple, delicious, little plates. Often you can find yourself filling up on mezze before the entrees leave the kitchen. (I am one of those people, never able to eat dinner after mezze). Some restaurants even refill the plates as you finish them up. Their simplicity (and the fact that everyone loves to share,) is what makes mezze so appealing. This is due to the fact that they are so simple to make with just a few ingredients. Usually served with pita or lafa, mezze are perfect as a snack, for a large party or as a yummy starter. Read more about meze here.

I made three different types of mezze the other day as a snack for my husband and his friend as they studied for their microbio shelf exam. I was able to make each one with ingredients I had in the house, (which is always great) and was able to see why these small plates are so popular.

The following three mezze dishes are just a taste of the many, many varieties and variations that are out there. They are easy to make with basic ingredients that can be found pretty much anywhere.

Baba Ghannouj








2 Eggplants
3 Large Garlic Cloves, Crushed
1/2 Teaspoon Cumin
2 Tablespoons Tahini
1/8 Teaspoon Hot Paprika
2 Tablespoons Olive Oil
Juice of 1 Small Lemon
Salt and Pepper to taste


Preheat over to 400F
Pierce eggplant all over with a fork and roast on a baking sheet for 1 hour or until skin become wrinkled and eggplant is soft.
When eggplant is done place in a strainer to drain off any extra juices.
Scoop out the flesh of the eggplant and add to a food processor along with garlic, cumin, tahini, hot paprika, olive oil and lemon juice.
Process until mixture is smooth.
Season with salt and pepper and serve on a small plate or bowl along with pita or lafa.

Yogurt Feta Dip








9 Ounces Ricotta Cheese
9 Ounces Feta Cheese
2 Tablespoons Olive Oil
Juice of Half Small Lemon
3 Garlic Cloves, Crushed
1/4 Teaspoon Hot Paprika
6 1/2 Ounces Greek Yogurt, divided
4 1/2 Tablespoons Fresh Mint, Chopped
Black Olives, Pitted and Chopped for garnish


In a food processor, puree ricotta cheese, feta cheese, olive oil, lemon juice, garlic, hot paprika and the yogurt until smooth.
Stir in mint and remaining yogurt.
Serve on a small plate or bowl with chopped olives on top. Serve with pita or lafa.

Tahini With Date Honey Dip







1/2 Cup Date Honey
2 Tablespoons Tahini
1 Tablespoon Fresh Lemon Juice


Mix all ingredients together in a bowl and serve on a small plate or bowl with a sweet bread or apple slices.

« Charred Carrots With Caramelized Goat Cheese and Wild Garlic Chips
Seared Yellowfin Tuna Salad With Blood Orange Vinaigrette »


  1. Posted on: 4-8-2011

    Oh yum, can’t wait to try the ricotta and feta dip! And I love that dip serving platter!

    • BethMichelle
      Posted on: 4-9-2011

      Katherine, you can taste it tomorrow when we cheese swap! there are plenty of left overs.

  2. Posted on: 4-8-2011

    Your Mezze looks so yoummy. Lots of cheese again. The pita in there looks yummy too…more fluffy authentic look! Have a good weekend Beth!

    • BethMichelle
      Posted on: 4-9-2011

      Thanks Nami! I love anything with cheese ๐Ÿ™‚ Have a good weekend!!

  3. Posted on: 4-9-2011

    Looks delicious and beautifully presented! My husband would love it for snack.

    • BethMichelle
      Posted on: 4-9-2011

      Thanks Reiko! They make a great snack!

  4. Posted on: 4-9-2011

    Amazing selection of dips. Yummy.

    • BethMichelle
      Posted on: 4-9-2011

      Thanks Briarrose!

  5. Posted on: 4-9-2011

    Not only are the photos stellar, the i love the recipes as well. Being the social hand grenade that I am – ahem – seems like i’m always in the market for lovely little party treats. This one as ‘book club’ ALLLLLL over it. Thanks SO much for sharing ๐Ÿ™‚

    • BethMichelle
      Posted on: 4-9-2011

      Thank you, Parsley Sage! Im glad I can help with your party treat needs ๐Ÿ™‚ I would have to agree that this would be a big book club hit.

  6. Posted on: 4-9-2011

    This is my kind of thing to nosh on! I love Middle Eastern food. The hummus and pita bread in Israel was some of the best I ever tasted.

    • BethMichelle
      Posted on: 4-10-2011

      Fran, I know its been an ongoing debate and maybe Im partial because I live in Israel, but, Israel does have the best hummus!

  7. Posted on: 4-10-2011

    Love this and love mezze. Baba Ghanouj is one of my faves. Your feta yogurt dip looks good too.

    • BethMichelle
      Posted on: 4-10-2011

      Chef and Steward, the feta yogurt dip is sooo good! I am also a big fan of Baba Ghannouj ๐Ÿ™‚

  8. Posted on: 4-10-2011

    I could eat a ton of Baba Ghannouj, and I MUST try your yogurt and feta dip (I love feta, especially with tomatoes and black olives, as a salad)! Wish liiiiiiist! ๐Ÿ˜‰

  9. Posted on: 4-10-2011

    Beth this is so beautiful, I love your presentation and authentic mezze..
    Gorgeous photos too!!!!

    • BethMichelle
      Posted on: 4-11-2011

      Thanks Sandra!!!

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