Three months ago or so, I sent out a survey to a random sample of followers about the blog. As a thank you for completing the survey, a random draw of two respondents to win a mezza dinner was done.
Tonight, the winners and their guests showed up to this - platters of nuts, pickles, humus, foul moudamas waiting in front of the fire and enjoyed with a beautiful bottle of Chateau Musar 2002 award winning Lebanese wine.
And more mezza platters started showing up...
The usual mezza stars made their rounds - Halloom Sails, Mom's Baked Omelette, eggplant Fatteh, Moudardara and Loubieh bi Zeit (listed in order of how much each were liked by guests).
Nuba Restaurants (Lebanese restaurant chain in Vancouver that everyone raves about) offers a popular dish called Lamb Hushwie. Tonight's guests tried the version I was raised with at home - humus covered with cooked ground beef and pine nuts fried in olive oil. I am calling it Beef Hashwie (pronounced with "a" after the H, not "u" as per Nuba's spelling).
As the conversation was flowing, platters of Kebbeh, Spinach and Meat Fatayer, Tabouleh, Baba Ghanouj and a simple salad of tomatoes, cucumber, Akkawi Cheese with vinegar olive oil dressing wrapped up the feasting frenzy (click on highlighted terms for definitions, stories and recipes).
Mini break to clear the dishes and turn the oven on the feature dessert - Knefeh. Based on a suggestion from one of the guests, it was baked in individual dishes making for a beautiful presentation. But bakers beware, those small platters cook much faster than a large one, so keep an eye on the oven.
I just love making and hosting mezza nights. I hope the guests did too (I think so...).
Links to more mezza nights adventures at someville kitchen:\
Almost a Wedding Night
Tete a Tete Wedding
Orchids @ somerville kitchen
Jardin Mezza Night
To order a mezza night feast for you and your guests, contact email@example.com