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A Mediterranean Platter

Meze, Tapas & More to Celebrate Mediterranean Diet Month & Beyond

BY

Christina Tosch

Copyright 2021 Christina Tosch

Copyright Notes

This Book may not be reproduced, in part or in whole, without explicit permission and agreement by the Author by any means. This includes but is not limited to print, electronic media, scanning, photocopying or file sharing.

The Author has made every effort to ensure accuracy of information in the Book but assumes no responsibility should personal or commercial damage arise in the case of misinterpretation or misunderstanding. All suggestions, instructions and guidelines expressed in the Book are meant for informational purposes only, and the Reader assumes any and all risk when following said information.

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Table of Contents

Introduction

It's official; May is Mediterranean Diet Month!

While lots of us are eating huge portions of fat and sugar-laden food, in contrast, many Europeans, by choosing fresh fruit, veggies, fish, and olive oil are enjoying healthier lives. What's more, people who follow a Mediterranean diet are around 47 percent less likely to develop heart disease!

Just because overseas holidays are on hold for the moment doesn't mean you can't enjoy all the fabulous food of a Mediterranean diet and reap all the health benefits too!

Here are some of the ways you can do just that!

Cook using olive oil instead of butter

Limit red meat to once or twice a week

Prepare small plates of food to share and make mealtimes a time to spend quality time with the family.

Celebrate Mediterranean Diet Month in May by organizing a themed Mediterranean night with friends. Make a Mediterranean meze or tapas platter and enjoy an evening of eating and making merry!

Are you looking for inspiration for your next Mediterranean feast? Then, the 40 meze and tapas recipes will tick all the boxes!

Mediterranean Platter Dishes

Albondigas

Albondigas or Spanish meatballs are an all-time favorite tapas dish. Serve with a glass of sangria or Rioja and enjoy.

Servings: 12-15

Total Time: 1hour 20mins

Ingredients:

Meatballs:

• 1 tbsp olive oil (divided)
• onion (peeled and minced)
• 2 cloves garlic (peeled and crushed)
• 1 cup fresh white bread (torn into small pieces)
• cup low-sodium beef stock
• 8 ounces ground beef
• 8 ounces ground pork
• 1 medium egg
• 2 tbsp Manchego (grated)
• 1 tbsp parsley
• tsp salt
• tsp freshly ground black pepper

Sauce:

• 1 tsp olive oil
• 1 onion (peeled and minced)
• 2 cups crushed tomatoes
• cup lowsodium beef stock
• cup red wine
• 1 tsp paprika
• tsp salt

Directions:

First, prepare the meatballs. In a small frying pan, over moderate heat, heat tablespoon of olive oil.

Add the onion and garlic to the pan and saut for 3-5 minutes, until softened. Put to one side to cool.

Add the torn white bread to a small bowl.

Pour the beef stock over the bread and allow it to soak in the stock for approximately 2-3 minutes.

In a larger bowl, combine the beef with the pork, egg, grated Manchego, parsley, salt, and ground pepper. Using clean hands, mix the ingredients until combined evenly.

In a large frying pan over moderate to high heat, heat the remaining oil.

Roll the mixture into 68 (1") balls.

In batches, add the meatballs to the pan and brown on all sides for around 5-7 minutes. They don't need to be cooked through as they will continue to cook in the sauce. Transfer the cooked meatballs to a kitchen paper towel-lined plate.

Repeat the process until all meatballs are browned.

For the sauce: When the meatballs are browned, add a splash of oil to the frying pan and heat over moderate to high heat.

Add the onion to the pan, and saut for 3-5 minutes, until softened.

Add the tomatoes, followed by the beef stock, red wine, paprika, and salt. Mix thoroughly and bring to a simmer.

Add the browned meatballs to the sauce, and turn the heat down to moderate low.

Simmer the meatballs until they are cooked through and the sauce is thickened. This step will take around 20 minutes.

Serve the meatballs with crusty bread or pierce with cocktail sticks for easy enjoyment.

Baba Ghanoush

This Lebanese meze dish takes only a handful of ingredients to make and is delicious served with pita or crackers. Make sure you include it on your Mediterranean platter. It's a good idea to make it ahead, too, as the flavor improves as the dip thickens and cools.

Servings: 6

Total Time: 1hour

Ingredients:

• 1 large eggplant
• 4 tbsp freshly squeezed lemon juice
• cup tahini
• 2 whole cloves garlic (peeled)
• Sea salt
• Parsley (chopped, to serve)
• Olive oil (to serve)
• Pomegranate arils (to garnish)

Directions:

Preheat the main oven to 400 F.

Wrap the eggplant in foil and roast in the preheated oven for 45-60 minutes until softened.

Remove the foil and set the eggplant aside to cool for 10 minutes.

When the eggplant is cool enough to touch, cut the top off, and carefully peel away and discard the skin.

Add the eggplant flesh to a food blender, followed by fresh lemon juice, tahini, whole garlic cloves, and salt (to season). Process for 60 seconds or until the mixture is creamy smooth.

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