Middle-East Mezze Bourekas,Quinoa Tabbouleh & Harissa Dip

1 hr

4 Servings

Middle-East Mezze Bourekas,Quinoa Tabbouleh & Harissa Dip


Knife, chopping board, baking tray with parchment, pastry brush, hand blender/pestle and mortar, frying pan, small saucepan, medium saucepan 1 x mixing bowl



  1. Temper the spices (cumin, corrainder and carraway)  in a dry pan until just toasted, this releases the oils and intensifies flavours 

  2. Pound to a powder in a pestle and mortar

  3. Chop peppers chilli and onion into cubes and fry in a hot pan until slightly charred

  4. Add all ingredients to a mixer and blend until smooth.

  5. Adjust flavours



For the Bourekas

200g baby spinach spinach or chopped large leaves

150g feta cheese

1 pack filo pastry

100g butter or olive oil

1 egg

small red onion

1 clove garlic

dried mint

seseme seeds

For the Tabbouleh

1 cup/ 200g cooked quinoa

handful or fresh mint

handful of fresh coriander

handful of fresh parsley

4 cherry tomatoes or one large tomato

a spring onion

a lemon

olive oi

For the Harissa Dip

2 red bell peppers

1 dried or fresh chilli

half a small red onion

4 small cloves of garlic or 2 large clove

1/2 tea spoon cumin seeds

1/2 teaspoon coriander seeds

1/2 teaspoon caraway seeds

1 desert spoon tomato paste

1/2 tea spoon brown sugar or maple syrup

a few sprigs of coriander

salt and pepper