Recipe: A Trio of Syrian Mezza

One of Syria's most popular culinary traditions is meze or mezza, an array of dishes to nosh and nibble over the course of several hours. Popular mezza include dips and salads served with lettuce leaves and khubz flatbread for scooping.

Roasted Garlic Mutabal

1 large eggplant
1 whole bulb of garlic
1 teaspoon olive oil

2 tablespoons tahini
3/4 cup yogurt
1 lemon, juice only
2 tablespoons olive oil
Salt to taste

Preheat oven to 400 degrees. Pierce the skin of the eggplant with a fork in several places. Trim the top from the bulb of garlic, drizzle with olive oil and wrap in aluminum foil. Place the eggplant and the garlic in a baking pan and roast in the oven for about 45 minutes, until both are soft. When done, remove the eggplant and garlic from the oven and allow to cool. Cut the eggplant in half and scoop the flesh into the bowl of a food processor or blender. Squeeze the garlic from the bulb into the food processor. Add tahini, yougurt, lemon juice, olive oil, salt and pepper, cover and pulse until the mixture is smooth and uniformly blended. Transfer to a serving dish and serve with toasted pita wedges.

Tabouli

2 large tomatoes
1 small bunch of parsley, finely chopped (about 1/4 cup)
1 small bunch of mint, finely chopped (about 1/4 cup)
2 cups couscous, cooked according to package directions
2 lemons, juice only
1/4 cup olive oil
Salt and pepper to taste

Combine all ingredients in a large mixing bowl and stir to thoroughly mix. Serve with toasted pita wedges.

Lentil Salad

2 cups lentils, cooked according to package directions
2 medium tomatoes, coarsely chopped
1 small bunch of parsley, finely chopped (about 1/4 cup)
1/2 cup black olives, pitted and coarsely chopped
2 lemons, juice only
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon cumin
Salt and pepper to taste

Combine all ingredients in a large mixing bowl and stir to thoroughly mix. Serve with toasted pita wedges.

Toasted Pita Wedges

1 package pita bread

Preheat oven to 350 degrees. Cut each pita bread into 6 wedges and separate the top layer from the bottom into 12 single-layer wedges. Place pita wedges on a large baking sheet and bake for 8 to 10 minutes. Check every few minutes to ensure that they don't over-bake and remove from the oven when they begin to turn crisp and lightly brown.