Читать книгу The First-Time Cook - Sophie Grigson, Sophie Grigson - Страница 55

From Greece and the Middle East come some of the best ready-made starters and snacks – from hummus and taramasalata to pitta bread and now the floppier, larger Arab bread. Put them all together and you can create a magnificent ‘mezze’, a pick’n’mix of a first course.

Hummus This is the obvious starting place for any Greek-inspired ‘mezze’ and a pot of two of bought hummus can easily be dolled up to look glamorous. First of all, add a little crushed garlic if you wish to liven up the flavour, then scrape it into a small bowl, and dust the top lightly with paprika or cayenne pepper, and a drizzle of extra virgin olive oil. A small sprig of parsley in the centre adds a final splash of colour. If you have the time, you could also sprinkle over or stir into the hummus a handful of pine nuts, that have been dry-fried until golden brown for a sophisticated finish.

Taramasalata This has to be next on the list, but try to find some that has not been dyed a virulent bright pink. Natural taramasalata is a softer, honeyed colour. Again, scrape into a bowl and sprinkle over a little cayenne pepper and some chopped parsley.

Crudités Provide a selection of raw vegetables to dip into the hummus and taramasalata – carrot sticks, strips of pepper, celery sticks and so on, as well as plenty of warm pitta bread.

Gigantes beans in tomato sauce If you haven’t tasted these before, this is the moment to try them out. Usually sold in glass jars, they are similar to butter beans, bathed in a well-flavoured tomato, dill and olive oil sauce.

Canned dolmades Little parcels of flavoured rice wrapped in vine leaves, these are surprisingly good and just need to be transferred to a plate.

Purple black Kalamata olives are fat and juicy with taut skins and tip-tilted pointy ends.

Pickled green chillies These are a hot favourite in Greece, in both senses of the word – find them in jars, somewhere near the olives.