Irgendwie stellt man es sich immer etwas aufwendig vor, vier Sachen statt nur einer fürs Abendessen zu machen. Aber eigentlich dauert es nicht länger als egal welches andere Gericht (außer vielleicht Nudeln mit Pesto), diese vier höchst schmackhaften orientalischen Vorspeisen, die dann zusammen eine Hauptspeise ergeben, vorzubereiten. Und ich weiß nicht, wie es euch geht, aber ich finde es ganz toll, mehrere Kleinigkeiten vor sich zu haben mit ganz unterschiedlichen Geschmäckern und Konsistenzen. Das erinnert mich irgendwie daran, vor einem Teller zu sitzen, den man sich gerade an einem Buffet zusammengestellt hat. Apropos: jede dieser vier Vorspeisen kann bestens zu einem Buffet bei Freunden oder Familie mitgebracht werden und wenn mal Gäste kommen, haben aus eigener Erfahrung alle Spaß und es ist sehr gesellig, wenn diese Mezze auf den Tisch gestellt werden und jeder sich einfach bedient.
Für 4 Personen
ZUCCHINI-MINZ-PUFFER
2 Zucchini
1 kleine Zwiebel
1 Knoblauchzehe
2 Eier
6 EL Mehl
1/2 TL Backpulver
1/2 Bund Minze
etwas Petersilie
Salz, Pfeffer
Olivenöl
HUMMUS
1 Dose Kichererbsen
1 Dose weiße Bohnen
6 EL Tahini (oder mehr nach Geschmack)
3 Knoblauchzehen
Salz, Pfeffer
2 TL Kreuzkümmel
Saft von 1/2 Zitrone
Olivenöl
Wasser
schwarzer Sesam
SCHAFSKÄSECREME
1/2 Feta
100 g griechischer Joghurt
1 TL Zahtar
COUSCOUSSALAT
300 g Couscous
150 g Cherytomaten
1 Bund Petersilie
1 Handvoll Rosinen
30 g Mandelblättchen
Saft von 1 Zitrone
Olivenöl
1-2 TL Currypulver
Salz, Pfeffer
Fladenbrot
Für das Hummus Kichererbsen und weiße Bohnen abtropfen lassen und zusammen mit Tahini, geschältem Knoblauch, Gewürzen, Zitronensaft, ca. 100 ml Olivenöl und kaltem Wasser in der Küchenmaschine oder mit dem Pürierstab zu einer cremigen Paste verarbeiten. Nach Geschmack nochmal nachwürzen und mehr Tahini oder Zitronensaft dazu geben. Den fertigen Hummus in ein Schälchen füllen, mit Olivenöl beträufeln und mit schwarzem Besam bestreuen.
Für die Schafskäsecreme Joghurt mit Zahtar mischen, den Feta grob zerbröseln und unter den Joghurt rühren.
Für den Couscoussalat Couscous in eine Schüssel geben, mit soviel kochendem Wasser übergießen, dass er knapp bedeckt ist und zugedeckt ziehen lassen, bis das Wasser aufgesogen und der Couscous bissfest ist. Mit einer Gabel auflockern. Tomaten halbieren, Petersilie hacken, Mandelblättchen in einer Pfanne ohne Fett anrösten. Alles zusammen mit den Rosinen und den Couscous heben. Für das Dressing Zitronensaft, Olivenöl, Currypulver, Salz und Pfeiffer verrühren und gut mit dem Salat vermischen.
Alles zusammen mit Fladenbrot genießen.
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