Master Chef Mezze Platter

Today, we went to a friends house and she arranged for pita bread & falafal. She asked me recipe for Tahini paste and …as usual I forgot… Thanks to my excellent memory.. tried to search this recipe but of no use.

So, after coming home, I searched rigorously and found this. This post is just to keep this URL for my record.

Below is the recipe from Master Chef India season 2.

Mezze Platter

For Pita Bread
1 tbsp             Yeast
½ tsp             Sugar
3½ tbsp         Warm Water
650 gm             Flour
To taste        Salt
300 ml             Water
1 tbsp             Olive Oil

For Tahini Paste
1 cup             Sesame seeds
¼  cup             Olive Oil

For Falafel
2 cups             Chick peas (soaked overnight)
½  cup             Parsley (finely chopped)
1 nos.            Onion (coarsely chopped)
3 – 4 cloves         Garlic (finely chopped)
1 tsp             Coriander powder
1 tsp             Cumin Powder
½  tsp             Red Chilli Powder
To taste        Salt
For deep frying     Oil

For Hummus
1 cup             Chick Peas (soaked overnight and boiled)
2 – 3 cloves         Garlic (finely chopped)
½ cup             Olive Oil
1 tbsp             Lemon juice
1 tbsp             Tahini
To taste        Salt

For Baba Ganoush
1 nos. (large)         Brinjal
3 tbsp             Olive oil
1 nos. (medium)     Tomato (finely chopped)
1 nos. (small)         Onion (finely chopped)
4 cloves        Garlic (finely chopped)
1 tbsp             Tahini Paste
1 tbsp             Parsley (finely chopped)
1 tbsp             Lemon juice
To taste        Salt


1. In a small mixing bowl, combine the yeast with sugar and warm water, cover and keep aside for 3 to 4 minutes to allow yeast to froth.
2.  In a large mixing bowl, combine the flour with salt and make a well in the centre. Pour in the yeast and mix into the flour gently. Also mix in just enough water to make a smooth soft dough. Knead in olive oil, cover with a moist muslin cloth and keep aside for 30 minutes.
3.  Preheat oven to 225ºC.
4.  Meanwhile grind the sesame seeds to a paste in a grinder, adding olive oil little by little. When all the oil has been incorporated, remove the tahini into a bowl and keep aside.
5. For the falafel, put the soaked chick peas in a grinder and grind to a coarse paste. Remove into a bowl and mix in parsley, onion, garlic, coriander powder, cumin powder, red chilli powder and salt. Mix well and divide into small portions and shape each portion into a small flattish ball.
6. Heat oil in a kadhai and deep fry the falafel balls till golden and crisp. Remove and drain on absorbent paper.
7. Divide the dough into small portions, evenly roll out each portion into a small roti. Place the rotis on a greased baking tray and bake in preheated oven for 5 to 7 minutes or till rotis puff up and are a very light golden in colour. When done, remove from the oven and keep aside to cool.
8. For the hummus, grind the boiled chick peas to a smooth paste in a grinder. Remove into a bowl and mix in the garlic, olive oil, lemon juice, tahini and salt. Keep aside.
9. For the baba ganoush, brush the brinjal with olive oil and roast directly over a flame, turning constantly till done. When done, remove from flame, cool slightly, peel and mash with a fork. Remove into a mixing bowl and mix in remaining olive oil, tomato, onion, garlic, tahini, parsley, lemon juice and salt.
10. To serve, arrange the pita breads and falafel in a platter. Spoon the tahini, hummus and baba ganoush into small bowls, place on the platter and serve with olives.