Meze stack

May 4, 2011 (Last Updated: January 11, 2019)
Meze stack recipe

Use your imagination and create towers of Mediterranean delights for your next party. Add anything with a Mediterranean flavour to these savoury stacks: olives, marinated peppers, artichokes, roast tomatoes, dolmades, dips, breads… whatever you fancy. A Meze stack is always a hit!

Print Recipe

Meze stack

Serves: 4 - 6
Cooking Time: 20 mins

Ingredients

  • Meatballs

  • 45ml (3 tbsp) butter
  • 30ml (2 tbsp) olive/avocado oil
  • 2 garlic cloves, finely chopped
  • 1 onion, finely chopped
  • 560g beef mince
  • salt and freshly ground black pepper, to taste
  • 1 large egg
  • 180g fresh breadcrumbs
  • Driftwood board from Loads of Living
  • 60ml (¼ cup) fresh flat-leaf parsley, finely chopped
  • 30ml (2 tbsp) dried oregano
  • zest of 1 lemon
  • cake flour, for coating
  • vegetable oil, for deep-frying

  • Sesame-coated feta

  • 1 large egg
  • 45ml (3 tbsp) sesame oil
  • 225g traditional feta rounds
  • 80ml ( cup) sesame seeds
  • oil, for frying

Instructions

1

For the meatballs, heat the butter and oil in a frying pan and gently sauté the garlic and onion for a few minutes.

2

Put the mince in a bowl and season. Add the onion mixture from the pan together with the egg, breadcrumbs, parsley, oregano and zest and mix to combine well.

3

Wet your hands and roll the mixture into tiny meatballs, rolling them in the flour to coat lightly.

4

Heat the oil and deep-fry the meatballs until golden, about 3 minutes. Drain on paper towel and keep warm.

5

For the feta, whisk the egg and oil well together. Place the feta in the egg mixture and leave to soak for a few minutes.

6

Roll the feta in the sesame seeds and refrigerate for 5 minutes.

7

Heat the oil and pan-fry the feta until golden and slightly soft on the inside, about 5 – 8 minutes.

8

Drain on paper towel and serve warm with the meatballs and additions of your choice.

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May 4, 2011 (Last Updated: January 11, 2019) By
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