Mezze platter



Frikkadels in tomato sauce

350g Eskort Mini Frikkadels

45ml (3T) olive oil

3 garlic cloves, chopped

1 can (410g) whole peeled tomatoes

250ml (1c) fresh basil, roughly torn

juice and zest of 1 lemon


  • Heat olive oil in a frying pan over moderate heat and fry the garlic until golden
  • Add the frikkadels and fry until golden
  • Add the whole tomatoes and simmer for 5 minutes
  • Add the basil, lemon juice and zest and remove from the heat



375 g Eskort Peppadew® Peppers & Feta Pork Sausages

12 spinach leaves, washed and stems removed

15ml (1T) olive oil


  • Remove the sausage meat from the casings and divide the meat from each sausage in half to make 12 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. Add the dolmades and cover with a lid or foil.
  • Fry the meatballs for 4 minutes. Turn, cover and cook for another 4 minutes.
  • Keep in the meatballs in the pan until ready to serve.


Deep fried mozzarella

250ml (1c) bread flour

45ml (3T) Moroccan Spice mix

1 egg

60ml (¼c) milk

250g Mozzarella cheese, sliced into 1 cm slices

250ml (1c) sunflower oil


  • Mix the flour and Moroccan Spice mix in a small bowl.
  • Whisk the egg and milk together in a small bowl.
  • Coat the cheese slices in the flour mixture, followed by the egg mixture and flour mixture again.
  • Refrigerate on a tray for a couple of minutes.
  • Heat the oil a pan over moderate heat and fry the coated cheese slices until golden on both sides.
  • Serve hot or at room temperature (hot is better).


Marinated brinjals

2 large brinjals

5ml (1t) salt

125ml (½c) olive oil

60ml (¼c) fresh chives, chopped

1 garlic clove, chopped

1 red chilli, chopped

10ml (2t) freshly ground black pepper

zest and juice of 1 lemon


  • Heat a griddle pan over high heat.
  • Slice the brinjals into 5mm slices, season with salt and allow to sweat for 5 minutes.
  • Remove the salt from the brinjals with paper towel, then place them in a bowl with the olive oil.
  • Coat the brinjals in olive oil and fry until golden on both sides.
  • Add the chives, garlic, chilli, salt, pepper, lemon zest and juice to the remaining oil in the bowl.
  • Place the hot brinjals and marinade from the bowl in a sterilised jar or sealable container and refrigerate.
  • The brinjals can be stored in the fridge for up to two weeks.


Sweet potato skordalia

500ml (2c) sweet potatoes, cooked

4 garlic cloves, boiled in the same water as the sweet potatoes

45ml (3T) olive oil

5ml (1t) white wine vinegar

5ml (1t) salt and freshly ground pepper


  • Blend the ingredients in a food processor until smooth.
  • Refrigerate until ready to serve.


Pitta breads

6 pitta breads

30ml (2T) olive oil

30ml (2T) freshly chopped parsley

5ml (1t) salt and freshly pepper


Combine the oil, parsley, salt and pepper in a small bowl and brush the pittas with the mixture.

In a frying pan over moderate heat, fry the pittas on both sides until golden and crispy.

To serve

  • Serve as a meze platter.


  • The skordalia is a great dip for the dolmades. Serve the pittas warm.

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