Meze & Mixed Grain Bread

When I planned this menu it was hot, the perfect excuse for making meze with fresh bread: aubergines with tahina, sweet and sour leeks, red peppers, celery with peppery feta, and tabbouleh. (All the recipes are in Claudia Roden’s A New Book of Middle Eastern Food.) Not authentic Middle Eastern bread, but tasty!

DSCF8373

Mixed grain bread with soya milk, egg, and walnuts

Aubergines with Tahina

Aubergines with Tahina

Celery and peppery feta

Celery and peppery feta

Red peppers

Red peppers

Sweet and sour leek

Sweet and sour leek

Tabbouleh

Tabbouleh

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