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.

http://www.starplus.in/recipedetails.aspx?sid=126&id=321

Below is the recipe from Master Chef India season 2.

Mezze Platter

Ingredients:
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

Method:

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.