Octopus Meze Recipes

OCTOPUS MEZE

Octopus Meze image

Make and share this Octopus Meze recipe from Food.com.

Provided by evelynathens

Categories Octopus

Time 41m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

3 -4 lbs octopus
3 ounces red wine vinegar
1 tablespoon oregano (mediterranean)
olive oil
red wine vinegar
1 garlic clove, crushed (optional)

Steps:

Rinse the octopus under cold, running water and place in pot dripping wet (you don't want to dry it off- this is the moisture it will cook in).
Add the vinegar and garlic and cover the pot.
Bring to the boil over low heat.
It is tender when pierced easily with a fork (this can vary from octopus to octopus, so time is not a good indicator of doneness in this case).
When cool enough to handle, strip off suckers and reddish-purple membrane on flesh (these are delicious, but the octopus is more presentable without them- enjoy them by yourself!).
Cut the octopus into small tidbits.
And arrange on a platter, drizzled with olive oil and vinegar and sprinkled with oregano.
If you are going to serve the octopus another day, pack it in a jar or small tupperware bowl, cover with olive oil, top with 3-4 tblsps of vinegar and 1 tblsp oregano.
Give a stir.
Cover and refrigerate.

Nutrition Facts : Calories 161, Fat 1.8, SaturatedFat 0.4, Cholesterol 81.6, Sodium 400, Carbohydrate 4.1, Fiber 0.1, Protein 25.4

LEBANESE MEZZA DISHES: FATTOUSH, HOUMMUS, BABA GHANNOUJ

Lebanese Mezza Dishes: Fattoush, Hoummus, Baba Ghannouj image

Provided by Food Network

Categories appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 24

Ingredients

2 cups shredded lettuce (romaine and/or iceberg)
1 large or 2 small cucumbers, small dice
2 medium tomatoes, chopped
1/2 cup chopped parsley, leaves only, no stems
1/4 cup chopped mint leaves, no stems
1/2 to 1 green pepper, diced
1 bunch green onions, finely sliced
1/2 teaspoon sumac
2 pieces of pita bread toasted until golden brown, broken into pieces the size of a quarter
1/2 cup lemon juice
1/2 cup olive oil
2 to 4 cloves garlic
1 teaspoon salt
Pinch of pepper
2 (16-ounce) cans chick peas, drained, reserve juice
4 to 6 cloves of garlic
1 1/2 teaspoons salt
3/4 cup tahini (sesame seed paste)
1/2 cup (or more) lemon juice
1 large eggplant
2 cloves garlic
1 teaspoon salt
1/4 to 1/3 cup tahini
1/4 cup lemon juice

Steps:

In a small bowl mix all dressing ingredients well.
Put all salad ingredients in a large bowl and toss with 1/2 to 1 cup dressing. Serve immediately.
Drain and dry chick peas. Put garlic in food processor and mince. Add chick peas and mince, scraping down the sides. Add salt, tahini and lemon juice. Mix. Taste. Add enough reserve chick pea juice to make a thick creamy consistency. You should be able to make an indentation in the hummus with a back of a spoon. Check taste again for additional lemon or salt.
Serve on a platter and garnish with radishes, tomato roses, reserve chick peas, parsley and or cayenne pepper. Serve with olive oil and fresh pita bread.
Slice eggplant in half lengthwise and put upside down on a greased foil lined pan. Put under a broiler until the outside skin is charred black and the pulp inside is soft (15 to 30 minutes). Scrape out eggplant and put in bowl to cool, preferably in refrigerator for several hours. Pour off extra liquid before using.
In a food processor, mince garlic, and scrape down sides. Add eggplant, salt, and 1/4 cup tahini. Pulse the food processor to mix. Slowly add lemon juice. Taste. Adjust salt and lemon or tahini.
Serve on a shallow platter and garnish with chopped parsley, miniature eggplant, tomato or radish roses. Serve with Lebanese pita bread.

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