Moroccan Mezze

SERVES
4
PREP TIME
~1 Hour
COOK TIME
20 minutes

Kibbeh meatballs made with OZO™ Plant-Based Ground, bulgur wheat, minced onion, toasted pine nuts, minced parsley, and Ras el Hanout spices. Served with a preserved lemon yogurt sauce, mezze sides of fruits and nuts, and warm pita bread.

Ingredients

OZO Plant-Based Kibbeh Meatballs (Recipe Below), Warmed 8 Each
Preserved Lemon Yogurt (Recipe Below) ½ Cup
Hummus ½ Cup
Harissa Sauce ¼ Cup
Artichoke Hearts ¼ Cup
Mixed Olives ¼ Cup
Apricots, Dried ¼ Cup
Pistachios ¼ Cup
Red Grapes ½ Cup
Pita Bread, Warmed, Sliced 12 Pieces
Plant-based Ground

Directions

Step 1
Assemble platter with OZO Plant-Based Kibbeh Meatballs, sauces, and components according the ingredient list

Note

Mezze sides can be substituted with other Mediterranean favorites like pickled vegetables, grilled carrots, and fresh figs

Ingredients

OUTER LAYER
Bulgar Wheat, Cooked Al Dente 1/3 Cup
OZO Plant-Based Ground 1 ¼ Cups
White Onion, Minced ½ Cup
Salt, Kosher 1/3 teaspoon
Black Pepper, Ground 1/3 teaspoon
INNER FILLING
White Onion, Minced 1/3 Cup
Pine Nuts, Roughly Chopped 3 Tablespoons
Ras el Hanout Seasoning Blend 2 ¼ teaspoons
Salt, Kosher 2/3 teaspoon
OZO Plant-Based Ground 1 Cup
Flat-leafed Parsley, Minced 2 ½ Tablespoons

Directions

Step 1
Preheat oven to 400°F
Step 2
Make the outer layer: Place all outer layer ingredients in mixing bowl and mix with a spatula until it forms a loose paste. Place in airtight storage container, and place in refrigerator to keep chilled.
Step 3
Make the inner filling: Place all inner filling ingredients in mixing bowl and mix thoroughly using a spatula. Filling should feel sticky.
Step 4
Portion out all outer layer mix to 1.2 oz balls. Portion out all inner filling mix to .75 oz balls.
Step 5
To form each kibbeh meatball: Take a 1.2oz outer layer mix ball. Make a well in the ball with your thumb. Place inner filling ball in well, gently wok the outer shell back over the filling, and pinch closed. Repeat for remaining kibbeh.
Step 6
Place formed kibbeh on a parchment-line baking sheet and bake for 12-15 minutes, until internal temperature is 165°F.
Step 7
Remove kibbeh from oven and let rest for 2-5 minutes before serving.

Note

For a simplified version of this kibbeh meatball, the outer and inner layer mixes can be combined into one meatball mix. Use a 1.5-ounce portion scooper to form the meatballs. Bake as instructed.

Ingredients

Preserved Lemon Paste 2 Tablespoons
Water 2 Tablespoons
Olive Oil 1 Tablespoon
Lemon Juice 1 Tablespoon
Greek Yogurt, Whole Milk 1 Cup

Directions

Step 1
In a mixing bowl, whisk together all ingredients until thoroughly combined.
Step 2
Place in storage container and refrigerate until ready to use.

Note

Greek yogurt can be substituted for plant-based yogurt. More yogurt may be needed, depending on preference, because the flavor strength of the preserved lemons will vary. Sometimes it is too tart.

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