Mezze with Flatbread

Summary

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Instructions

1. For the flatbread:
2. Sift the flour into a large bowl. Dissolve the yeast and sugar in the lukewarm water. Slowly pour the yeast water into the middle of the flour and use a fork to mix some of the flour into a thin pre-dough. Cover the pre-dough with a cloth and let rise for 15 minutes.
3. Add the softened butter, the egg (put half of the egg yolk aside), olive oil and 2 heaped teaspoons of salt to the pre-dough and knead the yeast dough with the hand mixer (dough hook) or in the food processor into a smooth dough in 5 minutes. Then cover the flatbread dough for another 30 minutes.
4. Line the baking sheet with parchment paper. Knead the dough again briefly and first shape it into a round shape, then roll out. Place the flatbread on the baking sheet and cover again for another hour.
5. Then coat the flatbread with the mixture of whisked egg and milk and decorate a garden landscape with herbs, tomatoes, onions and seeds. Brush with olive oil.
6. Preheat the oven well to 220 degrees lower / upper heat. Place a heat-resistant container with about a quarter of a liter of boiling water on the bottom of the oven and slide the flatbread into the oven. Lower the temperature by 200 degrees after 5 minutes and finish baking the flatbread in another 20 to 25 minutes.
7. For the hummus:
8. Puree the tahini with lemon juice on the highest setting in a food processor and mix well. After about 2 - 3 minutes, add the garlic, olive oil and spices and puree for another minute. Then add the chickpeas and mix in the food processor in 2 - 3 minutes to a homogeneous mass. If too firm, mix in water or oat drink.
9. For the yogurt and mint dip:
10. Chop the mint and mix with the two types of yogurt. Season to taste with a little lemon juice, salt and pepper.
11. For the tabbouleh:
12. Add the couscous with boiling water and lemon juice and leave to stand covered.
13. Then wash the tomatoes and cut the pulp into cubes. Cores can be removed. Season to taste with salt and pepper.
14. Wash and chop the cucumber. Clean the spring onions and cut them into very fine rings. Rinse off the parsley and mint, shake well dry and finely chop the leaves. Mix everything in a bowl.
15. Then add the couscous.
16. Make a dressing from lemon juice, olive oil and salt and pepper, mix this with the salad. If the salad is too dry, stir in a little more lemon juice.
17. For the fig salad:
18. Cut the figs into eighths. Finely chop the mint. Chop the hazelnuts. Wash the rocket.
19. Chop the onions into large pieces and fry them in a little olive oil.
20. Put all of these ingredients in a salad bowl.
21. For the feta cheese pralines:
22. Cut the feta cheese into small pieces and mix with the cream cheese and a little olive oil until you have a homogeneous mass. Shape it into approx. 6 - 8 balls of the same size and roll them in sesame seeds.
23. For the dressing, mix olive oil, maple syrup, mustard, lemon juice and soy sauce well. Season to taste with salt and pepper.
24. Finally mix the salad with the dressing and serve with the feta cheese praline.
25. Caroline prepared this recipe as a starter on Monday, November 16, 2020 in the program “The Perfect Dinner” - day 1 of the donation marathon week in Munich.

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