BEST RUM BALLS EVER RECIPES

Name: Best Middle Eastern meze recipes
Cuisine: Middle Eastern

BEST MEZZE RECIPES FOR MIDDLE EASTERN FEAST - OLIVEMAGAZINE

Best Mezze Recipes For Middle Eastern Feast - olivemagazine image

Whip up a Middle Eastern meze platter with these delicious small plates. They're made for sharing so prepare to get stuck into herb labneh, smoked aubergine, spiced kebabs, falafel and more

Provided by Sabrina Ghayour

Categories dinner

Number Of Ingredients 1

Ingredients

CHEESY GARLIC DOUGH BALLS RECIPE - OLIVE MAGAZINE RECIPE…

Cheesy Garlic Dough Balls Recipe - olive Magazine Recipe… image

Give our tear-and-share gooey cheese-filled dough balls a go at home with step-by-step help from the olive test kitchen. They'd make a great starter for the kids or something to kick off a laid back dinner party

Provided by Anna Glover

Categories Snacks, Starter

Total Time 1 hours

Yield Serves 6 as a snack

Number Of Ingredients 13

Ingredients

150g mozzarella block, cut into 1cm cubes
2 tsp fast action yeast
2 tbsp olive oil
500g strong white bread flour, plus more for dusting
1 tsp fine salt
100g unsalted butter
2 cloves garlic, crushed
1 tbsp each of flat-leaf parsley, rosemary and basil, finely chopped
1 clove garlic, sliced
200g passata
½ tsp red wine vinegar
pinch chilli flakes
a few basil leaves, chopped, plus a little more to serve

Steps:

Mix the yeast, 2 tbsp olive oil, and a pinch of sugar into 300ml warm water in a jug until the yeast has dissolved.
Tip the flour and salt into a bowl, and pour over the liquid. Knead in the bowl until you form a rough ball, then knead on a floured worksurface until smooth and elastic. Put into an oiled bowl and cover with clingfilm. Leave to rise in a warm place for 1 hour, or until doubled in size.
Knock the dough back into the bowl with your hands, and divide into 18 balls (weigh them to make them identical, if you like).
Roll each piece into a smooth ball, pushing a cube of mozzarella into the centre of each. Pinch the dough to seal in the cheese.
Put the dough balls into an oiled ovenproof frying pan or baking dish (approx. 25cm diameter) leaving a small gap in between each to allow for proving. Cover with oiled clingfilm and leave again for 30 minutes.
Heat the oven to 220C/fan 200C/gas 7. To make the herb butter, melt the butter then add the crushed garlic and herbs off the heat. Season well.
For the tomato dip, fry the sliced garlic in a drizzle of olive oil for a minute, then tip in the passata, vinegar, and a pinch of chilli flakes and sugar. Simmer for 10 minutes until saucy, then stir in the chopped basil and cool.
Uncover the dough and brush the dough balls with 2 /3 of the garlic butter. Bake for 20 minutes until golden and puffed.
Brush with the remaining butter and leave to cool for a few minutes. Serve with the tomato dip scattered with a few basil leaves, more chilli and a drizzle of olive oil.

Nutrition Facts : Calories 545 calories, FatContent 23.6 grams fat, SaturatedFatContent 12.9 grams saturated fat, CarbohydrateContent 65 grams carbohydrates, SugarContent 2.1 grams sugar, FiberContent 3.3 grams fiber, ProteinContent 16.4 grams protein, SodiumContent 1.1 milligram of sodium

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CHEESY GARLIC DOUGH BALLS RECIPE - OLIVE MAGAZINE RECIPE…

Give our tear-and-share gooey cheese-filled dough balls a go at home with step-by-step help from the olive test kitchen. They'd make a great starter for the kids or something to kick off a laid back dinner party
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Total Time 1 hours
Category Snacks, Starter
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Calories 545 calories per serving

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