Mixed Mains recipes
Mixed Mains
Mezze
IDDSI Level 7 · RegularRecipe book original
Recipe serves 50 Recipe book page 88
Scale quantities for
50 serves
Gram, kg and litre amounts are scaled; counted items are not.
Texture options
Each texture has its own ingredients and method. Choose one to switch the whole recipe.
The original recipe exactly as written in the recipe book.
Ingredients
- 2-3 dips or condiments that may be purchased such as hummus, baba ganoush,
- tzatziki, dolmades, olives
- Two Mediterranean/Mid-Eastern salads totalling 7500g, options: ◦ Tabbouleh ◦ Fatoush ◦ Arugula
- ½ a recipe of beef meatballs (see recipe
- in beef section)
- Lamb 2500g, diced
- Olive oil 200ml
- Oregano 30g
- Garlic paste 30g
- Mint 30g
- 50 skewers
- 25 pcs flatbread
Final texture
Normal, everyday texture as per the original recipe.
Method
Chef’s notes from the recipe book
Mezze is counted as 1 option on the menu; an alternate option (which may be beef meatballs) must also be served for residents who don't want a Mezze platter.
Each resident should be served salad, condiments, meatballs and souvlaki.
