Dips & spreads

Dips & spreads

By
Greg Malouf, Lucy Malouf
Contains
10 recipes
Published by
Hardie Grant Books
ISBN
9781742708423
Photographer
Alan Benson

Whether coarsely mashed or silkily puréed, vegetable and legume-based, dips and spreads are a stalwart of the Middle Eastern mezze table. The word ‘mezze’ derives from the Persian ‘mazeh’, which means ‘to taste’ and this, above all, is the bedrock of a good mezze spread. Small dishes – dips included – are intended to tempt and please the eye and to stimulate the palate, ready for the plates that follow. And, since mezze dishes are about contrasts of flavour and texture, dips are always accompanied by baskets of ultra-fresh crunchy vegetables, bunches of fragrant herbs and plenty of soft flatbreads for scooping and smearing.

Our previous books have all featured recipes for the most popular – and best-known – dips in the Middle East, so there is no baba ghanoush, muhammara or tzatziki in the following pages. But, fear not! Over the years, Greg, has created endless variations on these and on other popular dips, so this section features some of our current and slightly more unusual favourites.

Recipes in this Chapter

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