Meze Platter

Eskort Meze Platter

Prep Time


Cook Time


Total Time





  • Saucy Tomato Mini Frikkadels
  • 350g Eskort Mini Frikkadels
  • 410g can whole peeled tomatoes
  • 250ml (1 cup) fresh basil leaves, roughly torn
  • 3 cloves garlic, chopped
  • juice from one lemon
  • 45ml (3 tbsp) olive oil
  • Dolmades
  • 375g Eskort Peppadew® Peppers & Feta Pork Sausages
  • 12 spinach leaves, washed and destemmed
  • 15ml (1 tbsp) olive oil
  • Deep-Fried Mozzarella
  • 250g Mozzarella cheese, sliced into 1cm thick slices
  • 45ml (3 tbsp) Moroccan Spice mix
  • 250ml (1 cup) bread flour
  • 1 egg
  • 60ml (¼ cup) milk
  • 250ml (1 cup) sunflower oil
  • Marinated Aubergines
  • 2 large aubergines
  • 125ml (½ cup) olive oil
  • 60ml (¼ cup) fresh chives, chopped
  • 1 clove garlic, chopped
  • 1 red chilli, chopped
  • 5ml (1 tsp) salt
  • 10ml (2 tsp) black pepper
  • zest and juice from one lemon
  • Sweet Potato Skordalia
  • 500ml (2 cups) sweet potato, cubed
  • 4 cloves garlic
  • 45ml (3 tbsp) olive oil
  • 5ml (1 tsp) white wine vinegar
  • 5ml (1 tsp) salt and pepper
  • Pita Bread
  • 6 pita breads
  • 30ml (2 tbsp) olive oil
  • 30ml (2 tbsp) freshly chopped parsley
  • 5ml (1 tsp) salt and pepper
  • Allergens
  • This recipe contains wheat (gluten) and dairy (lactose).
  • Substitutions
  • Eskort Peppadew Peppers & Feta Pork Sausages (lactose): Use Gold Medal Sausages.
  • Bread Flour (gluten): Use all-purpose gluten-free flour.
  • Milk (lactose): Use coconut milk or any other lactose-free milk.
  • Mozzarella Cheese (lactose): Use vegan mozzarella cheese.
  • Pita Bread (gluten): Use gluten-free pita bread or any other gluten-free flatbread.


  • Saucy Tomato Mini Frikkadels
  • Heat olive oil in a frying pan over moderate heat.
  • Fry the garlic and frikkadels until golden.
  • Add whole tomatoes and allow to simmer for 5 minutes.
  • Add the torn basil leaves, lemon juice and zest and remove from the heat.
  • Dolmades
  • Remove the sausage meat from the casings and divide the meat from each sausage in half to make twelve mini meatballs.
  • Wrap each meatball tightly in a piece of spinach, tucking in the edges.
  • Heat olive oil in a frying pan over medium heat.
  • Place the dolmades in the pan and cover with a lid or foil.
  • Fry for 4 minutes, turn, cover and cook for another 4 minutes.
  • Keep in the pan until serving.
  • Deep-Fried Mozzarella
  • Mix the flour and spices in a small bowl.
  • In a separate bowl, whisk the egg and milk together.
  • Coat the cheese slices in flour, then egg, then flour again.
  • Refrigerate on a tray for a couple of minutes.
  • Heat the oil in a pan over moderate heat.
  • Fry the coated cheese slices until golden on both sides.
  • Serve hot.
  • Marinated Aubergines
  • Heat a griddle pan over high heat.
  • Slice the aubergines thinly, season with salt and allow to sweat for 5 minutes.
  • Remove salt from the aubergines with paper towels, then place in a bowl with the olive oil.
  • Coat the aubergines in olive oil and fry them until golden on both sides.
  • Stir garlic, chilli, chives, salt, pepper, lemon juice and zest into the remaining oil in the bowl.
  • Place the hot aubergines and olive oil marinade from the bowl into a sterilised jar or sealable container, and refrigerate.
  • The aubergines can be stored in the fridge for up to two weeks.
  • Sweet Potato Skordalia
  • Boil the sweet potato and garlic cloves in water until the sweet potatoes are cooked and soft.
  • Drain the sweet potato and garlic, then blend together with the rest of the ingredients in a food processor until smooth.
  • Refrigerate until ready to serve.
  • Pita Bread
  • Combine the oil, parsley, salt and pepper in a small bowl.
  • Brush the pitas with the oil mixture and fry in a hot pan on both sides until golden and crispy.
  • Tips:
  • The skordalia is a great dip for the dolmades.
  • The pitas are best enjoyed while warm, so prepare them just before serving.


Arrange all the dishes alongside each other and serve.


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