Middle Eastern appetizer board

Name: Middle Eastern appetizer board
Prep time: 60 min
Total time: 240 min
Yield: 8
Ingredients: 4 pita breads; 10 shelled almonds; 10 Medjool dates; 50 g pine nuts; 50 g sultanas; 200 g hummus; 400 g plain greek yoghurt; 125 g plain organic cream cheese; 120 g bulgur; 20 g sunflower seeds with shell; 150 g falafels; 50 g pomegranate seeds; 1 organic lemons; ½ bunch flat-leaf parsley; 3 tsp paprika; 1 onions; 250 g tabbouleh salad; 50 g soft dried apricots; 4 figs; 4 mini cucumbers; 1 pomegranates; 375 g minced meat (beef or lamb); 4 stuffed vine leaves; ½ tbsp olive oil; 1 tbsp oil; oil; 2 ½ tsp salt; a little pepper; ¼ tsp ground cumin; 2 tsp cumin

Aperitif fingerfood salad party

Total: 4 hr | Active: 1 hr

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Ingredients

for 8 person

Labneh
400 g	plain greek yoghurt
¾ tsp	salt
a little	pepper
½ tbsp	olive oil
50 g	pomegranate seeds

Stuffed dates
125 g	plain organic cream cheese
¼ tsp	ground cumin
1	organic lemon, use a little grated zest and 1 tbsp of juice
¼ tsp	salt
a little	pepper
10	Medjool dates cut open lengthwise, pitted
10	shelled almonds, roasted

Kibbeh mixture
120 g	bulgur
4 dl	water, boiling
250 g	minced meat (beef or lamb)
½ bunch	flat-leaf parsley, finely chopped
3 tsp	paprika
2 tsp	cumin
1 tsp	cinnamon
1 tsp	salt

To shape the kibbeh
1 tbsp	oil
1	onion, finely chopped
125 g	minced meat (beef or lamb)
50 g	pine nuts
50 g	sultanas, finely chopped
1 tsp	cinnamon
½ tsp	salt

To fry the kibbeh
	oil, for frying

Board
4	pita breads, roasted
200 g	hummus
250 g	tabbouleh salad
150 g	falafels
50 g	soft dried apricots
20 g	sunflower seeds with shell
4	figs, cut into wedges
4	stuffed vine leaves
4	mini cucumbers, halved lengthwise
1	pomegranate, cut into wedges

How it's done

Labneh

Season the yoghurt, pour the yoghurt into a sieve lined with a cheesecloth. Place the sieve over a bowl, cover and leave to drain in the fridge for approx. 3 hrs.

Stuffed dates

Mix the cream cheese with all the other ingredients up to and including the pepper. Fill the dates with the cream cheese, place one almond in the middle of each.

Kibbeh mixture

Place the bulgur wheat in a bowl, pour the water over the top, cover and leave to absorb for approx. 20 mins. Squeeze out the bulgur wheat. Puree the meat. Mix the bulgur, meat paste and parsley, season, knead to form a dough.

To shape the kibbeh

Heat the oil in a non-stick frying pan. Briefly sauté the onion. Turn up the heat. Add the meat and fry for approx. 3 mins., place in a bowl, allow to cool slightly. Add the pine nuts and sultanas, mix and season. Divide the kibbeh mixture into 12 portions, shape into balls, flatten. Place approx. 1 tbsp of filling in the middle of each, fold in, press down firmly. Press the ends together to create an oval shape.

To fry the kibbeh

Heat the oil in the same pan. Cover and fry the kibbeh in batches for approx. 6 mins. all over. Remove and drain on paper towels.

Board

Serve the kibbeh, labneh, stuffed dates, pitas and all of the remaining ingredients on the board.

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