Recipes by Yael Mizrahi
20 recipes
Fire-Roasted Halloumi & Jammy Blistered Grapes with Sizzling Pine Nut-Rosemary Butter over Velvet Urfa Tahini
Thick slabs of fire-charred, salty halloumi meet sweet seedless black grapes blistered until jammy and caramelized. Everything rests on a swath of smoky Urfa-spiced velvet tahini and gets drizzled with bubbling rosemary pine nut butter.
Fire-Charred Eggplants with Sizzling Hazelnut-Za'atar Crunch & Pomegranate Tatbilah over Velvet Smoked Garlic Tahini
Slender eggplants charred directly over open flames until collapse-tender and smoky, split open over a generous swoosh of whipped smoked-garlic tahini. Finished with a sizzling skillet crunch of roasted hazelnuts and za'atar, plus a fiery, sweet-tart pomegranate and charred chile tatbilah.
Fire-Roasted Baharat Lamb Shoulder with Charred Shallots, Pomegranate Glaze & Sizzling Pistachio Crunch over Velvet Tahini
Meltingly tender lamb shoulder infused with warm baharat, fire-roasted until crackling and lacquered in tart pomegranate molasses. Layered over a swoosh of silky garlic tahini with charred sweet shallots, fresh herbs, and a sizzling pistachio crunch, this is the ultimate Mediterranean feast centerpiece.
Fire-Blistered Spiced Octopus with Crispy Crushed Potatoes, Sizzling Urfa Crunch & Velvet Garlic Tahini
Tender, aromatic-poached octopus tentacles blasted over screaming fire until blistered and smoky, anchored by crisp crushed fingerlings and a swooping canvas of velvet garlic tahini. Finished with a sizzling Urfa-pistachio crunch and a tangle of herbs with ruby pomegranate arils, this is the ultimate feast of Mediterranean fire and spice.
Fire-Charred Smashed Cauliflower with Sizzling Pine Nut-Barberry Crisp over Velvet Lemon Tahini
Blistered over an open flame until deeply smoky and roasted until shatteringly crisp on the edges, this smashed cauliflower is mezze at its most dramatic. Layered over a pool of whipped, silky lemon tahini and spooned with sizzling Aleppo pine nuts, tart barberries, and an avalanche of fresh herbs, it is pure texture and bold flavor.
Fire-Charred Roman Artichokes with Sizzling Pistachio-Castelvetrano Olive Tatbilah over Velvet Brown Butter Tahini
Tender stem-on Roman artichokes blistered over roaring open flame until intensely smoky and crisp at the leaf tips, piled high over nutty, silken brown butter tahini. Drizzled while piping hot with a sizzling Aleppo-spiced pistachio and buttery Castelvetrano olive tatbilah, then showered in fresh mint and tart pomegranate arils.
Fire-Blistered Halloumi & Roasted Autumn Figs with Sizzling Sesame-Pecan Crunch over Velvet Beetroot Tahini
Thick slabs of salty Cypriot halloumi and jammy autumn black mission figs are fire-blistered over an open flame, nestled atop a jewel-toned, earthy beetroot-sesame tahini. Crowned with sizzling toasted pecans, Aleppo chile, fresh mint, and a glossy drizzle of pomegranate molasses, this mezze plate is pure drama and contrasting texture.
Fire-Roasted Whole Sea Bream with Sizzling Aleppo-Pine Nut Butter over Velvet Lemon-Garlic Tahini
Crisp-skinned, tender whole sea bream roasted over blistered vine tomatoes with layered aromatic spices, drizzled with foaming Aleppo-pine nut butter, and served atop a generous swoosh of silk-whipped tahini.
Fire-Charred Lamb Kofta & Smoky Freekeh Bowl with Blistered Peppers, Sizzling Za'atar Chickpeas, and Velvet Herbed Tahini
A vibrant Levantine grain bowl anchored by nutty, fire-roasted freekeh, juicy spiced lamb kofta seared over intense heat, and blistered sweet peppers. Layered over a swoosh of electric green herbed tahini and finished with sumac onions, crispy za'atar chickpeas, and ruby pomegranate arils, this is lunch elevated into an art form.
Crispy Fire-Roasted Eggplant & Feta Phyllo Cigars with Pomegranate Shatta & Velvet Lemon Tahini
Paper-thin, golden phyllo rolled around a luscious filling of open-flame fire-roasted smoky eggplant, tangy sheep's milk feta, toasted pine nuts, and garden mint. Baked until shatteringly crisp with sesame and nigella seeds, these mezze cigars are served over a swoosh of velvet lemon tahini with a tart, glossy pomegranate-chile shatta. It is pure Tel Aviv mezze magic—smoky, crunchy, creamy, and vibrantly spiced in every bite.
Fire-Charred Cauliflower Florets with Sizzling Spiced Almond Crunch & Pomegranate-Herb Tatbilah over Whipped Feta Tahini
Crisp-tender cauliflower florets are blistered over intense flame until edges turn deep mahogany, then stacked atop a luscious bed of whipped Greek feta and nutty sesame tahini. The entire mezze platter is showered with a sizzling, fragrant skillet crisp of sliced almonds, sesame, and cracked coriander, finished with ruby pomegranate arils, preserved lemon, and fresh herbs.
Fire-Charred Baby Artichokes & Blistered Fennel with Sizzling Almond-Coriander Crunch over Velvet Dill Tahini
Tender baby artichokes and sweet wedges of fennel are blistered over screaming-hot cast iron until deeply caramelized and edged with smoke. Spread across a pooling bed of garlicky dill tahini and crowned with sizzling, spiced Marcona almonds and jewel-toned pomegranate arils, this is an appetizer that demands to be devoured with warm, pillowy flatbread.
Fire-Charred Kabocha Squash with Sizzling Sesame-Ginger Tatbilah & Pomegranate over Whipped Sheep's Milk Labneh
Sweet, chestnut-rich kabocha squash wedges are blistered over open fire until smoky and tender, then arranged over cooling whipped sheep's milk labneh with lemon and garlic. The warm wedges are showered with a sizzling sesame-ginger tatbilah chile crunch and ruby pomegranate arils for a showstopping mezze centerpiece.
Fire-Blistered Baby Eggplants with Sizzling Walnut-Nigella Crunch over Velvet Buttermilk Tahini
Sweet, custardy baby eggplants are charred directly over an open flame until their skins blister and their interiors collapse into pure silk. They are arranged over a tangy, garlic-laced buttermilk tahini and crowned with a fragrant sizzling walnut-nigella oil, crisp pomegranate salsa, and a sticky drizzle of tart pomegranate molasses. It is the quintessential Eastern Mediterranean mezze plate: smoky, crunchy, herbaceous, and deeply generous.
Fire-Roasted Sweet Romano Peppers & Charred Medjool Dates with Warm Spiced Lentils over Velvet Sumac Tahini
A showstopping Mediterranean lunch plate layered with smoky fire-blistered sweet peppers, caramelized open-flame Medjool dates, and warm cumin-scented Puy lentils. Everything rests on a swoop of silky sumac-garlic tahini and is finished with an avalanche of fresh herbs, toasted walnuts, and tart pomegranate jewels.
Fire-Roasted Globe Artichokes with Crispy Gigante Beans & Pomegranate-Herb Chermoula over Velvet Garlic Tahini
Tender globe artichokes blistered over an open flame until deeply smoky and caramelized, nestled over silky whipped garlic tahini. Topped with sizzling cumin-spiced gigante beans and a vibrant, jewel-toned pomegranate-herb chermoula that cuts through every rich bite.
Fire-Roasted Cauliflower Steaks with Charred Medjool Date & Fresno Chile Relish over Golden Amba Tahini
Deeply charred over high flames until tender and caramelized, thick cauliflower steaks are arranged over a lush swoosh of tangy, turmeric-tinted amba tahini. Topped with a sizzling relish of sweet Medjool dates, fiery Fresno chile, toasted pine nuts, and jeweled pomegranate arils, this is Eastern Mediterranean mezze at its most dynamic and celebratory.
Fire-Roasted Halloumi & Charred Leeks with Sizzling Marcona Almond Shatta over Velvet Green Za'atar Tahini
Thick slabs of squeaky halloumi blistered over open flames until golden and gooey, nestled alongside fire-melted sweet leeks. Everything is piled high over an electric-green za'atar tahini and crowned with a sizzling, fragrant skillet of spiced Marcona almonds and ruby pomegranate seeds.
Fire-Blistered Baby Carrots with Sizzling Pumpkin Seed Dukkah & Pomegranate Glaze over Whipped Labneh Tahini
Sweet, slender baby carrots blistered over intense flame until charred and tender-crisp, then tossed in a sticky pomegranate-sumac reduction. Layered over a cloud of luscious whipped labneh-tahini and showered with crunchy, spiced pumpkin seed dukkah and soft fresh herbs.
Fire-Charred Padrón Peppers with Sizzling Chickpea-Walnut Crunch & Tangy Tatbilah over Velvet Tahini
Blistered over ferocious heat until smoky and collapsed, sweet-and-peppery padróns meet their match in a nutty, spiced chickpea crunch and a piquant Tel Aviv-style herb tatbilah. Spread over a cloud of luscious garlic-lemon tahini and kissed with tart pomegranate molasses, this is mezze dining at its most electric.