The Mezze Cookbook: Sharing Plates from the Middle East by Salma Hage

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    • Categories: Spice / herb blends & rubs; Cooking ahead; Lebanese
    • Ingredients: ground allspice; black peppercorns; ground cinnamon; ground cloves; nutmeg; ground fenugreek; ground ginger
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    • Categories: Sauces, general; Cooking ahead; Lebanese; Vegetarian; Vegan
    • Ingredients: toasted sesame seeds; olive oil
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    • Categories: Spice / herb blends & rubs; Cooking ahead; North African
    • Ingredients: thyme; dried thyme; dried marjoram; sumac; toasted sesame seeds
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    • Categories: Chutneys, pickles & relishes; Cooking ahead; Middle Eastern; Vegetarian; Vegan
    • Ingredients: lemons; white wine vinegar; black mustard seeds; coriander seeds; cinnamon sticks; coarse sea salt; golden superfine sugar; fresh turmeric; cauliflower
    • Accompaniments: Spinach and walnut tartlets
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    • Categories: Dressings & marinades; Middle Eastern; Vegetarian; Vegan
    • Ingredients: preserved lemons; mint; parsley; red chiles; lemons
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  • show
    • Categories: Dressings & marinades; Middle Eastern; Vegetarian; Vegan
    • Ingredients: tahini; lemons; red chiles; ground cayenne pepper; pine nuts; toasted walnuts; cilantro
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    • Categories: Dressings & marinades; Middle Eastern; Vegetarian; Vegan
    • Ingredients: green olives; lemons; dill; apple cider vinegar; cumin seeds
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    • Categories: Jams, jellies & preserves; Cooking ahead; Middle Eastern; Vegan
    • Ingredients: lemons; coarse sea salt; bay leaves; black peppercorns; cinnamon sticks
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  • show
    • Categories: Dips, spreads & salsas; Middle Eastern; Vegetarian; Vegan
    • Ingredients: eggplants; tahini; pomegranate seeds; store-cupboard ingredients
    • Accompaniments: Cumin seed crackers
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    • Categories: Dips, spreads & salsas; Middle Eastern; Vegetarian; Vegan
    • Ingredients: tahini; lemons; za'atar; grape molasses; soft herbs of your choice
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    • Categories: Dips, spreads & salsas; Middle Eastern; Vegetarian; Vegan
    • Ingredients: bottled artichokes; parsley; tahini; lemons
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    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Small plates - tapas, meze; Cooking ahead; Middle Eastern; Vegetarian
    • Ingredients: superfine sugar; black peppercorns; red chillies; feta cheese; dried mint; lemons; mixed pimiento peppers
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    • Categories: Small plates - tapas, meze; Middle Eastern; Vegetarian
    • Ingredients: baby beets; balsamic vinegar; labneh cheese; za'atar
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    • Categories: Dips, spreads & salsas; Middle Eastern; Vegetarian
    • Ingredients: red peppers; Arabic bread; ground cayenne pepper; smoked chile powder; walnuts; pomegranate molasses; yogurt; parsley; pine nuts
    • Accompaniments: Pita bread
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    • Categories: Canapés / hors d'oeuvre; Snacks; Middle Eastern; Vegetarian; Vegan
    • Ingredients: canned chickpeas; chickpea flour; hot smoked paprika; lemons; flaked sea salt
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    • Categories: Small plates - tapas, meze; Middle Eastern; Vegetarian; Vegan
    • Ingredients: dried chickpeas; onions; cilantro; parsley; ground cumin; dried mint; ground coriander; tahini; vegetable oil
    • Accompaniments: Pink pickled turnips
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    • Categories: Fried doughs; Canapés / hors d'oeuvre; Small plates - tapas, meze; Syrian; Vegetarian; Vegan
    • Ingredients: potatoes; farina; fine bulgur; parsley; cilantro; onions; ground cumin; Lebanese 7-spice seasoning; vegetable oil; pine nuts; tomato paste
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    • Categories: Sauces, general; Canapés / hors d'oeuvre; Small plates - tapas, meze; Middle Eastern; Vegetarian
    • Ingredients: canned artichoke hearts; egg yolks; olive oil; za'atar
    • Accompaniments: Bulgur wheat bread with za'atar
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    • Categories: Small plates - tapas, meze; Canapés / hors d'oeuvre; Cooking ahead; Middle Eastern; Vegetarian; Vegan
    • Ingredients: pitted Kalamata olives; Spanish olives; preserved lemons; bay leaves
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Notes about this book

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Notes about Recipes in this book

  • Charred cauliflower with pickled apple

    • saarwouters on January 07, 2019

      We didn't love this recipe. The pickled apples are wonderful, the cauliflower, is alright (next time I will season more generously). The chickpeas didn't add much in our opinion and were a bit bland.

  • Clementine salad with black olives

    • saarwouters on January 07, 2019

      Great salad! Absolutely loved the combination of sweet oranges and salty Kalamata olives.

  • Labneh with figs and candied walnuts

    • saarwouters on January 07, 2019

      Loved it, and so easy to make! Make extra candied walnuts, because they are an irrisistable snack...

  • Eggplant rice rolls

    • saarwouters on January 07, 2019

      Nice eggplant dish. I did have a LOT of rice left over after making the rolls. I made the rice-mixture in advance, but I will not do that next time, because it got a bit dry.

  • Spiced red lentil koftas

    • saarwouters on January 07, 2019

      One of my favorite recipes from this book so far. The koftas come together very easily. At first I thought my cooked lentils were too 'wet'. But the breadrumbs make sure the balls are perfectly firm and not 'mushy' at all. Loved the haloumi cheese in these, and also the yoghurt tahin dipping sauce with honey..

  • Favorite manoushe with new toppings

    • saarwouters on January 07, 2019

      These didn't turn out too great with me. The dough didn't rise properly, so they turned out a bit heavy. Next time I will use more white flour (and less wholewheat flour). Or just practice more!

  • Lemon parsley butter [manoushe topping]

    • saarwouters on January 07, 2019

      Nice topping, but I did add some crushed garlic, to give it more flavour.

  • Arabic coffee mousse

    • saarwouters on January 07, 2019

      Perfect dessert for a Middle-Eastern dinner party! You can make them ahead and they will keep in the fridge. Good, strong flavours.

  • Rose and cardamom shortbread

    • saarwouters on January 07, 2019

      These turned out great! My husband loved it so much, he ate 20 pieces in 3 days... I didn't have rose water, so I used orange blossom water, which wasn't very pronounced in the end result. I used fine golden sugar. Will make these again!

  • Strained yogurt cheese (Labneh)

    • saarwouters on January 07, 2019

      First time I made labneh. No work at all and tastes great!

  • Babaganoush

    • saarwouters on January 07, 2019

      Easy enough to make. But I took mine from the oven too soon, so the eggplant was not yet 'creamy' enough. Will add a bit more tahini and yoghurt next time.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    Salma's most approachable cookbook today featuring recipes that are shareable, vibrant and delicious.

    Full review
  • ISBN 10 0714876852
  • ISBN 13 9780714876856
  • Published Sep 10 2018
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries Australia, United Kingdom, United States, Canada
  • Publisher Phaidon Press

Publishers Text

A vibrant collection of exciting, exotic, and sharing-plate recipes from across the Middle East

More than 135 home-cooking recipes in this book explore the regional diversity of Middle Eastern sharing dishes, from Lebanon and Iran to Turkey and Syria. Divided by style of dish, the book features both meat-based and vegetarian dishes, along with suggested mezze-style menus and a glossary of ingredients. From Roasted Cauliflower with Tahini and Smoked Paprika to Pistachio and Pomegranate Cakes, The Mezze Cookbook is packed with both traditional and modern takes on this age-old way to share food.

This cookbook is filled with vegetarian, meat-based, and fish recipes for everyone to enjoy.

From the author of the acclaimed The Lebanese Kitchen and the James Beard Award-winning The Middle Eastern Vegetarian Cookbook, also published by Phaidon.



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