Flatbread, fried zucchini and feta dip: Greek meze recipes from Honey & Co
We're always on the lookout for food sharing, and we particularly love a selection of Greek mezes to graze with drinks and great conversation. These three recipes put together make a perfect start to the friendliest gathering: warm savory bread, a creamy zesty pepper dip, and crispy fried zucchini with the sweetness of honey and a hint of chili. If you can't make it to Greece on your own, this is the next best thing.
Hot flatbread with olivesYou will need a roasting pan approximately 20cm x 30cm and approximately 5cm deep.
Preparation 50 minCooking 16 minFor 6-8 people
For the dough20g fresh yeast (or 10g quick yeast)1 to coffee honey (or sugar)1 tablespoon olive oil (preferably olive oil - see below)300 g strong flour1 teaspoon salt1 teaspoon dried oregano1 spoon teaspoon dried mint 1 small bunch of basil, 15 whole leaves picked and reserved for garnish, the rest coarsely chopped
For garnish 150g pitted black kalamata olives in oil 2 cloves of garlic, peeled and roughly chopped80g goat cheese of your choice (optional)2 tbsp olive oil (or 2 tbsp oil from the olives)
Mix the yeast with 180ml water lukewarm in a large mixing bowl with the honey and oil, and let sit for about 15 minutes. After this time, and it has started to bubble, add the rest of the dough ingredients to the bowl and knead by hand until it comes together into a sticky dough. Don't knead too much: just bring everything together so that there are no lumps. Return it to the bowl and scrape up any excess batter with your fingers. Cover with a cloth and let rest in a warm place for about an hour, or until doubled in size (if it's cold, it may take longer).
Mix the olives with the reserved whole basil leaves and the garlic. If using, cut the goat cheese into cubes or coarsely crumble it.
Pour the olive oil all over the baking sheet, then use your hands to spread the oil, coat the surface. With your oily hands, lift the dough out of the bowl and press it all over the base of the pan in a single layer. Top with the mixture of olives, basil and garlic, sprinkle with goat cheese, if using, and let rise again for 20 to 30 minutes.
Heat oven to 240C (220C fan)/465F/Gas 9 and once the dough has risen and started to come out from under the olives, put it in the oven for 16 minutes. Turn it off, open the door and leave the bread in the warm oven for another 10 minutes before taking it out and serving it.
Fried courgettes and sage leaves with honey and chilliPreparation 15 minCooking 20 minFor 6-8 people
500g courgettes (about 5 small ones)Vegetable oil, for frying1 small bunch of sage, picked leaves (optional, but very delicious)
For the dough15 g sesame seeds30 g potato or corn starch30 g strong white flour½ tsp ground fennel seeds½ tsp salt1 tsp powdered mustard90ml cold sparkling water
For garnishPuff pastry sea salt2 tbsp good quality honey½- 1 tsp chilli flakes (to taste )
Cut the courgettes in half, then in quarters lengthwise to obtain thick sticks. (If you can only find large zucchini, cut each half lengthwise into six or eight segments to form triangular fingers.)
Combine all ingredients for the batter with a small whisk or fork to form a thin batter.
Fill a frying pan about 4 cm deep with vegetable oil and heat over high heat. Check the oil by pouring in a tiny bit of batter: it should bubble and fizz immediately.
Dip a few courgette fingers in the batter then, using a fork or tongs, take each one, let them drip a little in the bowl, then put them in the pan. Repeat to form a single, spaced layer of zucchini. Brown on one side for two to three minutes, then flip to fry on the other side. Don't worry about the excess batter - we like to let it form crazy shapes.
Transfer the zucchini to a paper towel-lined plate and repeat with all the zucchini , then beat and fry the sage leaves, if using, in the same way. Transfer to a serving platter while still warm, sprinkle with sea salt, honey and chili flakes, and serve immediately.
Roasted chili and fetaPr...
We're always on the lookout for food sharing, and we particularly love a selection of Greek mezes to graze with drinks and great conversation. These three recipes put together make a perfect start to the friendliest gathering: warm savory bread, a creamy zesty pepper dip, and crispy fried zucchini with the sweetness of honey and a hint of chili. If you can't make it to Greece on your own, this is the next best thing.
Hot flatbread with olivesYou will need a roasting pan approximately 20cm x 30cm and approximately 5cm deep.
Preparation 50 minCooking 16 minFor 6-8 people
For the dough20g fresh yeast (or 10g quick yeast)1 to coffee honey (or sugar)1 tablespoon olive oil (preferably olive oil - see below)300 g strong flour1 teaspoon salt1 teaspoon dried oregano1 spoon teaspoon dried mint 1 small bunch of basil, 15 whole leaves picked and reserved for garnish, the rest coarsely chopped
For garnish 150g pitted black kalamata olives in oil 2 cloves of garlic, peeled and roughly chopped80g goat cheese of your choice (optional)2 tbsp olive oil (or 2 tbsp oil from the olives)
Mix the yeast with 180ml water lukewarm in a large mixing bowl with the honey and oil, and let sit for about 15 minutes. After this time, and it has started to bubble, add the rest of the dough ingredients to the bowl and knead by hand until it comes together into a sticky dough. Don't knead too much: just bring everything together so that there are no lumps. Return it to the bowl and scrape up any excess batter with your fingers. Cover with a cloth and let rest in a warm place for about an hour, or until doubled in size (if it's cold, it may take longer).
Mix the olives with the reserved whole basil leaves and the garlic. If using, cut the goat cheese into cubes or coarsely crumble it.
Pour the olive oil all over the baking sheet, then use your hands to spread the oil, coat the surface. With your oily hands, lift the dough out of the bowl and press it all over the base of the pan in a single layer. Top with the mixture of olives, basil and garlic, sprinkle with goat cheese, if using, and let rise again for 20 to 30 minutes.
Heat oven to 240C (220C fan)/465F/Gas 9 and once the dough has risen and started to come out from under the olives, put it in the oven for 16 minutes. Turn it off, open the door and leave the bread in the warm oven for another 10 minutes before taking it out and serving it.
Fried courgettes and sage leaves with honey and chilliPreparation 15 minCooking 20 minFor 6-8 people
500g courgettes (about 5 small ones)Vegetable oil, for frying1 small bunch of sage, picked leaves (optional, but very delicious)
For the dough15 g sesame seeds30 g potato or corn starch30 g strong white flour½ tsp ground fennel seeds½ tsp salt1 tsp powdered mustard90ml cold sparkling water
For garnishPuff pastry sea salt2 tbsp good quality honey½- 1 tsp chilli flakes (to taste )
Cut the courgettes in half, then in quarters lengthwise to obtain thick sticks. (If you can only find large zucchini, cut each half lengthwise into six or eight segments to form triangular fingers.)
Combine all ingredients for the batter with a small whisk or fork to form a thin batter.
Fill a frying pan about 4 cm deep with vegetable oil and heat over high heat. Check the oil by pouring in a tiny bit of batter: it should bubble and fizz immediately.
Dip a few courgette fingers in the batter then, using a fork or tongs, take each one, let them drip a little in the bowl, then put them in the pan. Repeat to form a single, spaced layer of zucchini. Brown on one side for two to three minutes, then flip to fry on the other side. Don't worry about the excess batter - we like to let it form crazy shapes.
Transfer the zucchini to a paper towel-lined plate and repeat with all the zucchini , then beat and fry the sage leaves, if using, in the same way. Transfer to a serving platter while still warm, sprinkle with sea salt, honey and chili flakes, and serve immediately.
Roasted chili and fetaPr...
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