Make your own mezze Four simple recipes for four favourites By Oliver Robinson 16 May 2011 Houmous(Serves four) Ingredients 1kg boiled chickpeas 350g tahini 100g corn oil 30g salt 30g lemon salt 1 small cup crushed ice Method Mix the chickpeas with a little of the ice. Then add the sesame paste, salt, lemon salt, corn oil and rest of the ice. Mix well and serve cold. Mutabbal(Serves four) Ingredients 1kg eggplant, chargrilled 300g tahini 15g minced garlic 15g salt 30g lemon salt 1 small cup crushed ice SIMILAR ARTICLES 5 meat-tastic steakhouses to try this weekend Dish of the week: Seafire Saint Tropez Brunch at Café Nikki 3 brunches you NEED to try this week Method First, mince the eggplant until it’s soft and pulpy. Then combine with all the other items and serve cold. Tabbouleh(Serves four) Ingredients 3 cups chopped parsley 1½ cups sliced tomatoes 1 cup diced white onions 1 tsp salt 5 tbsp lemon juice 5 tbsp olive oil 1 tbsp crushed red wheat (bulgur)4 leaves romaine lettuce Method of preparation Combine all the ingredients in a bowl and mix them together gently. Serve the mixed salad on a plate with a bed of romaine lettuce. Raw kibbeh(Serves four) Ingredients 200g ground lamb meat 1 cup white onions 1 tbsp olive oil 1 tbsp salt and pepper 1 cup crushed white wheat (bulgur)Iced water (for kneading the mix) MethodCombine all the ingredients gently. Serve the raw kibbeh on a plate with mint and onion leaves.