MIDDLE EAST FEAST - VEGAN MENU

Canapés / Starters

1. Mini Falafel Balls with Tahini Drizzle - Bite-sized falafel served on toothpicks with a drizzle of tahini and garnished with pomegranate seeds and parsley.

2. Hummus-Stuffed Cucumber Cups - Hollowed-out cucumber slices filled with classic or beetroot hummus, topped with a sprinkle of sumac and a mint leaf.

3. Za’atar Roasted Vegetable Skewers - Skewers of roasted zucchini, cherry tomatoes, and red onion, marinated in olive oil, lemon, and za’atar.

4. Mini Muhammara Tartlets - Crispy phyllo pastry cups filled with roasted red pepper and walnut dip, topped with a sprinkle of crushed walnuts.

5. Dolma - Stuffed Vine Leaves with a mixture of rice, herbs, pine nuts, and a hint of cinnamon, served with lemon wedges.

6. Roasted Cauliflower Bites with Harissa Dip - Spiced roasted cauliflower florets served on skewers with a side of harissa-infused tahini sauce for dipping.

7. Mini Manakish with Za’atar - Bite-sized flatbreads topped with za’atar and olive oil, baked to perfection and served warm.

8. Crispy Aubergine Rounds with Tomato and Mint - Thin slices of fried or roasted eggplant topped with a dollop of spiced tomato sauce and fresh mint.

Mains

1. Imam Bayildi - Stuffed Aubergines, slow cooked with a mixture of onions, tomatoes, garlic, and parsley, simmered in olive oil.

2. Vegan Moussaka - Layers of roasted aubergines, potatoes, and lentil tomato sauce, topped with a creamy béchamel made with almond milk.

3. Mujadara - A hearty dish of lentils and rice, topped with caramelized onions and served with a side of cucumber salad.

4. Freekeh Pilaf with Roasted Vegetables - Smoky cracked green wheat cooked with spices, mixed with roasted root vegetables, and topped with toasted almonds.

5. Chickpea and Spinach Stew - A rich tomato-based stew with chickpeas, wilted spinach, garlic, and Middle Eastern spices.

6. Kofta Kebabs - Made lentils, walnuts, and spices, served with tahini dipping sauce and pickles.

7. Harira - A Moroccan spiced lentil and chickpea soup flavoured with tomatoes, coriander, and warm spices, served with flatbread.

8. Tagine - A slow-cooked stew of root vegetables, chickpeas, apricots, and almonds, seasoned with saffron and Ras el Hanout spice mix.

Sides

1. Tabbouleh - A refreshing parsley salad with bulgur, tomatoes, cucumbers, mint, and lemon dressing.

2. Batata Harra - Spicy Lebanese potatoes sautéed with garlic, chili, coriander, and olive oil.

3. Fattoush Salad - A salad of crispy pita, mixed greens, radishes, tomatoes, cucumbers, and a tangy sumac dressing.

4. Baba Ganoush - Smoky eggplant dip garnished with olive oil, paprika, and parsley, served with pita bread.

5. Hummus - classic chickpea dip with tahini, lemon, garlic, and olive oil, perfect for dipping or spreading.

6. Jewelled Rice - Aromatic basmati rice studded with pistachios, almonds, dried apricots, and pomegranate seeds.

7. Pickled Vegetables - A tangy mix of pickled cucumbers, carrots, cauliflower, and turnips, seasoned with garlic and vinegar.

8. Manakish - Selection of herbed and spiced sourdough flatbreads, eg thyme / olive and cardamom - cooked onsite over charcoal grill.

9. Mfarakeh - Crispy roasted potatoes with cumin and coriander.

10 - Daal Tadka with Middle Eastern Spices - Slow-cooked lentils tempered with garlic, cumin, and chili oil, served as a hearty side dish.

To finish:

1. Pistachio and Orange Cake - with cardamom and white chocolate cream

2. Baklava with Pistachios - Layers of flaky phyllo pastry filled with pistachios and sweetened with a vegan-friendly orange blossom or rosewater syrup.

3. Roz Bel Laban - Creamy rice pudding made with almond or coconut milk, flavoured with cardamom and garnished with pistachios and raisins.

4. Atayef - Mini pancakes filled with sweetened crushed nuts or coconut, folded and drizzled with sugar syrup or agave nectar.

5. Basbousa - moist semolina cake soaked in sugar syrup flavoured with rosewater, using plant-based yogurt for a rich texture.