A Trio of Mezzes - Cook Along with Chef Katie Quinn & Muhanad Jazmati
Implements
Bowl
Chopping Knife
Number of Servings
4
Ingredients
Tabbouleh
- 2-3 Bunches of parsley
- 2-3 Tomatoes
- 1 Bunch of spring onion
- 100g Fresh mint
- 3 Lemons (keep 1 aside for garnish)
- 100g of Bulgur Wheat
- Olive oil
- Salt
- 1 head of Romaine lettuce
Hummus
- 1 Can chickpeas
- 50g Tahini
- 1 Lemon
- 50g Vegetable oil
- Olive oil
- Salt
- 1 Single steamed beetroot
- Flat bread and/ or tortilla chips
Baba Ganouj
- 3 Courgettes
- 50g Tahini
- 1 Lemon
- 50g Yogurt
- Olive oil
- Salt
- 1 Tomato - garnish
- Some mint leaves for garnish too
- Optional Garlic
Method
Cook Along with Chef Katie Quinn and Muhanad Jazmati here
