Mediterranean Meze – Three Recipes

Wow, it has been a while! Apologies for a looooooong hiatus, but as a recent grad (Go ‘Noles!) life has been a bit up in the air lately.

I have always been a stress baker, but since you can’t survive on pie alone (though don’t we all wish that were true), I have recently become a stress cook.

Nothing makes me feel better than making a full meal, start-to-finish. This week, I took to my kitchen for a few hours to wring out some anxiety and whip up some incredible meze!

I started the night with the intention of only making some homemade pita (as part of my #bakeyourownbread2017 challenge – more on this SOON), but soon I was making hummus, tabbouleh, and was set to make Greek-style shrimp with tomatoes and feta for a meze board the next day.

The pita recipe is not my own but comes from America’s Test Kitchen’s Bread Illustrated, which has been my bible on my bread-baking journey. I highly recommend you check it out the book and come back to the blog for future posts on my bread challenge!

The first recipe we’ll dive into is a classic hummus recipe. 

hummus meze


  • 1 can chickpeas, rinsed and shelled
  • 1/4 cup water
  • 3 tablespoons lemon juice
  • 4 tablespoons tahini
  • 2 tablespoons olive oil
  • 2 garlic cloves
  • 1/2 teaspoon salt
  • 1/4 ground cumin
  • Extra olive oil, salt, pepper, and paprika, for finishing.


  1. Whisk water and lemon juice together, set aside.
  2. Whisk tahini and oil together, set aside.
  3. Process chickpeas, garlic, salt, and cumin together. After about 20 seconds scrape down bowl, recover, and then process while slowly adding in the water and lemon juice, until the mixture is quite smooth.
  4. Add tahini and oil, continue to process for another 20-30 seconds.
  5. Top with olive oil, salt&pepper, and paprika before serving.

I could probably eat tabbouleh everyday for the rest of my life and never get sick of it, I’m serious – it is like crack. Fresh, cool, and a little nutty, this is a crowdpleaser.

Skyler’s Tabboulehtabbouleh


  • 4 tomatoes, cored and diced
  • 1/2 bulgur wheat, rinsed
  • 4 tablespoons lemon juice
  • five tablespoons olive oil
  • 1 cup fresh parsley, minced
  • 1/2 cup fresh mint, minced
  • 1/3 cup white onion, diced
  • 1/4 teaspoon salt, 2 sets
  • 1/8 teaspoon cayenne pepper


  1. Core tomatoes and dice. Place diced tomatoes in a sieve, over a bowl (to collect the juice) and toss the tomatoes with 1/4 teaspoon of salt. Let drain in sieve for about 45 minutes.
  2. Rinse bulgur wheat with a little bit of water, just enough to wet it. Once the tomatoes have drained, take the excess juice and pour it over bulgur with two tablespoons of lemon juice. Mix together and let sit until bulgur has started to softened, about 45 minutes.
  3. Mince fresh parsley and mint, dice onion, add all to the bulgur.
  4. Add tomatoes and any remaining juice to the bulgur.
  5. Whisk remaining lemon juice, oil, 1/4 salt, and cayenne pepper in a small bowl, then dress the bulgur and greens.
  6. Cover and refrigerate for one hour before serving.

Last, but certainly not least, is my recipe for Greek-style Shrimp with Tomatoes and Feta – note, this recipe makes for 1 serving – double, etc., the recipe as needed.greek shrimp


  • 2 vine-ripe tomatoes, cored and diced
  • Small handful of grape tomatoes (5-6)
  • 1/3 cup diced white onion
  • 1 clove garlic, crushed
  • 5-7 shrimp, peeled & deveined, tail on.
  • 5-6 tablespoons olive oil, enough to coat the bottom of a small skillet and a small sauce pan, and about 2 tablespoons for marinating shrimp
  • 1 tablespoon dried Italian herbs.
  • 1 tablespoon dry white cooking wine.
  • 1 tablespoon tomato paste
  • 1-2 tablespoons water
  • Salt&pepper


  1. Marinate shrimp with cooking wine, dried herbs, and oil. Cover and set aside for half and hour. 
  2. Dice vice tomatoes and grape tomatoes, dice onion. 
  3. In small sauce pan, heat to medium and then add oil to coat bottom (1-2 tablespoons). Add onions, cook until tender (about 5-7 minutes)
  4. Add crushed garlic clove to the onions, cook for another minute.
  5. Add tomatoes, tomato past, water to the sauce pan, lower heat to medium low, let cook for another 5-7 minutes. 
  6. In a small saute pan, turn heat to medium and place shrimp in heated pan. Cook until the shrimp are pink and tender.
  7. Transfer shrimp into sauce, coat shrimp with sauce and add salt&pepper.
  8. Transfer to bowl and add feta cheese crumbles, serve immediately with bread.  

Hope you enjoy, 



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