From moreish meze to elegant first course salads, we have loads of starters from throughout the Middle East. Find recipes for moutabel, fattoush, houmous, baba ghanoush and lots more.
This is a heavenly roasted aubergine dip which originates from Lebanon. Delicious served with pitta, vegetables and houmous as part of a meze platter, or - of course - on it's own!
Tahini-free houmous that only takes minutes to make, and is a favourite in our house. This houmous couldn't be easier!
I make this houmous all the time. It only takes a few minutes to prepare, and it's healthier than shop-bought without the oil. Increase or decrease the ingredients as desired, especially the chillies! Serve with tortilla crisps, pitta triangles or fresh vegetables. Add more of the reserved chickpea liquid for a smoother dip.
If you're looking for the real deal, this authentic houmous is it. A family recipe, it's made just the way houmous should be - with tahini, lemon juice and garlic.
Hummus is such an easy thing to make at home and it tastes much better than shop bought. Perfectly good hummus can be made using tinned chickpeas but if you have time, and you want something a bit special, cooking dried chickpeas from scratch creates a lovely texture and flavour. You can get tahini (sesame seed paste) in most supermarkets or Turkish shops. I usually put my hummus in a Spanish cazuela, pour on some more olive oil to prevent it from drying and sprinkle on smoked Spanish paprika, or use Greek paprika if you can get it.