Turkish Mezes

Atom Ingredients

1 cup Turkish/Greek yoghurt (strained)7-12 small dried chillies (depending on heat level & kept whole)3 cloves garlic2 tbsp extra virgin olive oil1 tbsp butter1/2-1 tsp chilli flakes1/2 tsp salt

Steps

Place kitchen towel on strainer, pour yoghurt & set aside for 3 hrs to drain liquidPlace dried chillies in a bowl, add hot water, set aside for 5 mins & drainAdd yoghurt into another bowl, grate garlic, add salt, stir, taste to adjust seasoning & spread onto a plateHeat a pan on medium high, add olive oil & chillies, fry for 1 min, add butter & chilli flakes, fry for 1 minRemove from heat, let cool for 5 mins & pour chilli oil mixture onto yoghurt

Mutebbel

1 fleshy eggplant or 2 long2 tbsp onion2 tsp garlic2 tbsp tahini2 tbsp lemon juice2 tbsp Turkish/Greek yoghurt2 tbsp extra virgin olive oil1 tsp salt

Steps

Wash eggplant, pat dry, pierce skin & roast on open flame or oven till skin turns black & flesh softensRemove skin, scoop flesh into blender, add the rest of the ingredients, process till smooth & taste to adjust seasonTransfer onto plate, garnish with olive oil, parsley & pomegranate

Muhammara

1/2 cup red pepper paste1/2 cup tomato paste1/2 cup extra virgin olive oil1/2 cup walnuts (toasted)4 cloves garlic1 tsp ground black pepper1 tsp ground cumin1 tsp chilli flakes1 cup breadcrumbs

Steps

Add ingredients into a blender, process till smooth & taste to adjust seasoningTransfer onto plate, garnish with whole walnuts & more olive oil