Growing up I learned a lot about Mediterranean food culture for my mom’s side of the family. My grandfather and my aunts were always preparing these incredible dishes that highlighted their heritage and focused on community. One of the best ways for me to create that same feeling of community is to serve my meals family-style.
MEDITERRANEAN PLATTER SIMPLE FAMILY RECIPE
I like to grab a large serving dish and add a variety of flavors, textures, and heat, allowing all of these components to come together in one grand family-style meal. I have fond memories of sitting around the table with my Mediterranean family chatting and enjoying one another’s company while digging into a massive platter of food. This way of serving Mediterranean food is not for the faint of heart, but it does bring about a level of intimacy that no other meal can.
It’s hard to tell what the main star of this dish is. I tend to gravitate towards the peppermint Mishui, but Alex would probably vote for the Cucumber and Tomato salad. More often than not, it’s the pita bread and creamy hummus that gets the most attention, and I rarely have any leftovers.
My husband, Alex, is a huge fan of tomatoes. So I make a Mediterranean cucumber and tomato salad, that’s super heavy on the tomatoes. Every bite has a pop of fantastic flavor and texture. Regardless of how you serve it, this is one of my favorite dishes and the ingredient that brings it all together is my Garlic and Lemon Infused Feta Cheese.
Today, I thought I would share with you the recipes for all of the components of this platter. They are some of my family’s favorites and they’re mouth-watering and so delicious.
MEDITERRANEAN PLATTER SIMPLE FAMILY RECIPE
Peppermint Mishui
- 2 pounds of lean ground beef
- 1 tablespoon ground cumin
- 1 tablespoon dried peppermint
- 1 tablespoon of salt
- 1 tablespoon of allspice
- Half a teaspoon of sumac (optional)
Instructions:
In a large bowl mix all of the ingredients together until well combined. With your hands, form 4 inch cylinders / about 1/2 inch diameter. Grill on high heat until the desired doneness. I like mine medium well and let them go for about eight minutes turning once. Allow them to rest for at 5-8 minutes before serving.
Mediterranean cucumber + tomato salad
- 6 small cucumbers, sliced
- 2 cups cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1/4 cup Apple cider vinegar
- 1/4 cup olive oil
- 2 tablespoons of dried peppermint
- 1 Tablespoon of salt
Instructions:
Toss everything in a large bowl and let it sit for at least half an hour before serving
Garlic and Lemon Infused Feta Cheese
- 10 garlic cloves, peeled
- 1 lemon; skin peeled into 6 strips
- 4 bay leaves
- 21⁄2 tsp chipotle chili flakes
- 250 ml olive oil1 tsp flaky sea salt 11⁄4 tsp paprika
- 2 blocks Greek feta (360 g), cut into 1⁄2- inch cubes
Instructions:
Place a small sauté pan over medium-high heat. Once the pan is very hot, add the garlic and cook for 3 to 4 minutes, turning halfway, until cloves are charred.
Add the lemon strips and bay leaves, and cook for about 90 seconds until lightly charred.
Add the chipotle chili flakes and cook (be careful not to overcook or you’ll send your whole house into a sneezing frenzy) Stirring continuously, until well-toasted and fragrant, about 30 seconds. Remove the pan from the heat, then add the oil, salt, and paprika. Stir for about 30 seconds to combine.
Add the feta to the oil and stir gently so that each piece of cheese is coated in oil, then transfer the cheese and liquid to a shallow container. Allow the feta to marinate at room temperature if you’ll be eating it within a few hours. Otherwise, refrigerate it in an airtight container. (If using later, take the feta out of the refrigerator about an hour or so before you want to serve it to allow the oil to come back up to room temperature and de-solidify.) Garlic and Lemon Infused Feta keeps in the refrigerator for up to 5 days.
Hummus
- 200 g dried chickpeas
- 11⁄2 tsp baking soda, divided
- 1 tsp salt
- 1/4 cup tahini paste
- 4 cloves of garlic
- 1/4 cup lemon juice
- 3 tbs ice water
Soak the chickpeas overnight in a large bowl with enough cold water to cover by several inches, plus 1 teaspoon of baking soda.
Drain and refresh, then add to a large pot with enough water to cover by 2 to 3 inches and the remaining 1⁄2 teaspoon of baking soda. Bring to a boil over medium-high heat, then lower the heat to medium, cover with a lid, and cook for at least 30 minutes and up to 60 minutes, skimming the top as necessary, until soft enough to crush between two fingers. Remove the lid, add the salt, and continue to cook for 15 minutes to season the chickpeas. Drain and set aside until ready to use.
Set about 100 grams of the cooked chickpeas aside in a small bowl.
Add the remaining chickpeas, tahini paste, 8 of the confit garlic cloves, 1⁄2 teaspoon salt, and the lemon juice to the bowl of a food processor and blitz until smooth, 2 to 3 minutes. With the machine running, slowly drizzle in the ice water until completely smooth and aerated. You may have to add slightly more water to reach the desired texture. Taste and adjust for seasoning if necessary.
Transfer the hummus to a shallow platter and smooth it out with the back of a spoon, creating a slight well in the center. (It’s okay if the hummus is a
little runny; hummus will set as it cools.)
I like to top the hummus with marinated feta and some of the oil.
MEDITERRANEAN PLATTER SIMPLE FAMILY RECIPE
