“Mezze Tasting Plate”

Meatballs:

1. Soak bread in the potato juices.
2. Place all ingredients together and combine.
3. Heat oil till hot.
4. Shape into balls and fry until golden brown.

Roasted Pita Bread:

1. Apply a thin layer of margarine onto pita bread.
2. Top with herbs.
3. Slice and roast.

Eggplant Dip:

1. Prick eggplant with a fork and roast well.
2. Let eggplant cool, then process in blender.
3. Add tahini, garlic and lemon juice.
4. Place into fridge.

Spinach and Cheese Filo Triangles:

1. Add onion till softened.
2. Add spinach until wilted.
3. When cool add herbs and eggs.
4. Add cheeses, season and mix well.
5. Cut filo into 4 inch wide strips.
6. Brush with melted butter.
7. Top with filling and fold into triangles.
8. Cook in a hot oven until golden brown.

Rice Filled Vince Leaves:

1. Rinse and drain vine leaves and soak in boiling water.
2. Heat olive oil.
3. Add onions and garlic for 5 mins.
4. Add rice.
5. Then add tomatoes, herbs, pine nuts and season.
6. Stir through for 5 to 10 mins.
7. Lay leaves stem side up. Fill and wrap.
8. Place into pot.
9. Fill with water, lemon juice and olive oil.
10. Top with a plate.
11. Simmer for 45 mins.

Fried Haloumi Cheese:

1. Heat olive oil in a pan. When very hot fry each side until golden.