Mezze Moment

Sizzled dolmades with zough-houmous dip

• Pat the dolmades dry and briefly sear them in olive oil over medium heat.
• Spread the Granoliva Houmous Zough parsley & coriander over the bottom of a small dish and place the dolmades on top.

Kibbeh with tahini

• Fry the kibbeh according to the instructions on the package.
• Serve in a bowl and drizzle the tahini over them.

Labneh

• Spoon the Granoliva Yoghurtdip mint, lemon & za’atar – Labneh into a small dish and sprinkle with pomegranate seeds and mint.

Za’atar spiced flatbread

• Brush the naan with olive oil.
• Toast briefly on a plancha or in a pan and sprinkle with za’atar.

Pittige Olijven

• Serve in a small bowl.

Sigara Böreği (cheese-filled filo rolls)

• Filling: Mix all filling ingredients in a bowl.
• Filo: Cut each sheet into 3 strips (± 6 strips total).
• Shaping: Place 1½ tbsp filling at the bottom of a strip, fold in the sides, and roll tightly. Repeat until you have about 5 rolls. Brush with olive oil.
• Baking: Preheat the oven to 190°C. Bake for 8–10 minutes, turning halfway, until golden and crispy.

Topped houmous ras-el-hanout

• Spoon the Granoliva Houmous Ras el hanout & apricot into a dish.
• Add a spoonful of Granoliva Salsa tomato-pepper – Matbucha on top.
• Finish with crunchy chickpeas and olive oil

Muhammara

• Spoon the Granoliva Muhammara into a dish and place the pepper on top.

Sabzi Khordan (herb platter)

• Arrange all herbs and vegetables loosely on a plate and serve with a lemon wedge.

Serving

• Arrange all bowls and breads on a large wooden platter.
• Serve the naan bread as a side to the dips and small bites.

Crispy potatoes with dukkah (see recipe)

• Spread the Granoliva Babaganoush over the bottom of the plate.
• Place the potatoes in the center.
• Sprinkle with dukkah and drizzle with Granoliva Aioli, pink tahini, and zhoug.