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Hot Spiced Cheese Goreme:
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In a non-reactive bowl combine the yoghurt, salt and spices.
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In a food processor puree the feta with the garlic and lemon juice then season with salt and pepper. Add the yoghurt and puree further while drizzling in olive oil until smooth.
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This can be made 24 hours ahead and kept refrigerated.
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Fattoush Salad:
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Syrian Toasted Bread Salad.
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Combine the cucumbers, tomatoes, spring onions and herbs. Leave to marinate at room temperature for 2 hours if possible.
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Combine the garlic and lemon juice in a small bowl then whisk in the olive oil. Stir this dressing into the salad and leave to macerate for 2 hours.
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Just before serving, stir the toasted pita into the salad. It should soak up the dressing. Serve immediately.
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Lamb Koftas:
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I like to make these smaller versions, rolled out to the length of my little finger. They are delicious drizzled with tahini and lemon juice, and sprinkled with fresh green chillies.
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Mix all the ingredients, except salt and pepper and garnishes, in a large bowl and set aside for a few hours to allow the flavours to develop. Season well and shape with wet hands.
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Grill the koftas, without oil, under a 180u00b0C grill until the juice flows clear (8-10 minutes). Drain on paper towels before serving.
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Garnish with the chilli and coriander and serve a small bowl of the tahini on the side.
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Warm Roasted Olives with Preserved Lemons:
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In a heavy-based frying pan heat the oil gently then toss in the seeds and garlic. Add the olives to the pan with the thyme, harissa and preserved lemon.
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Roll the olives in the pan while the seeds pop and the garlic browns.
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When the olives start blistering remove from the heat. Finish with the chopped parsley and serve warm.
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To serve:
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Warm some flatbreads then brush with olive oil and serve with the mezze and bowls of chopped lettuce, chopped chillies, sumac, lemon juice and olive oil.
