This Baked Beef Samosa recipe is a delicious combination of lean beef, potatoes, peas, sweet yellow onions and spices wrapped up in a golden pastry shell for a savory, crunchy appetizer.

Have you ever eaten a samosa? If you haven’t then just trust me, these are savory triangles of pure delight!

What is a Samosa?

A samosa is a fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, cheese, beef and other meats, or lentils. The samosa is made in different shapes, depending on the region, including triangular, cone, or half-moon shapes. Samosas are a popular entrée, appetizer, or snack in the local cuisines of South Asia, Western Asia, Southeast Asia, the Mediterranean, and Africa.

Make Lamb, Chicken or Turkey Samosas

While this recipe is for beef samosas, you can switch out the ground beef for ground lamb, chicken, or turkey and instead make lamb samosas, chicken samosas or turkey samosas with this recipe.

Make Time for this Recipe

This beef samosa recipe takes a little time to make due to the time it takes to fill the pastry, but it is fun and gets done faster if you invite a family member or friend to help! The time to make this on the recipe card assumes you are doing it yourself. It takes about 2 minutes to fill each beef samosa and since this yields 25-30, the time to fill the samosas is about an hour.

Calories of Samosa

In this beef samosa recipe, there are only 136 calories per samosa if you make 30 samosas. So, go ahead, have two!

How to Make Samosas

Here is the process of how to make samosas.

Preheat your oven to 375 degrees Fahrenheit.

Assemble the samosa ingredients for this beef samosa recipe.

Make the Samosa Filling

Here is how to make the beef samosa filling.

Fill a medium-sized saucepan with water, salt lightly and bring the water to a boil.

Gently pour in the potatoes and peas, being careful not to get any hot water on you.

Cook for about 15 minutes until the potatoes are tender.

Drain off the water and then mash the potatoes and peas together, then set them aside.

Use a large saucepan and pour in the vegetable oil and heat it with medium high heat.

Add the cumin seeds and bay leaf to the vegetable oil and brown for 60-90 seconds.

Mix in the onions and ground beef to the large saucepan. Cook until the beef is browned and the onions are soft, about 5-10 minutes.

Mix in the fresh ginger and garlic.

Mix in the seasonings: cumin, coriander, turmeric, chili powder, ground cinnamon, ground cardamom, salt and black pepper.

Mix in the mashed potatoes and peas.

Stir the mixture until evenly combined.

Chill the mixture in the refrigerator for 30 minutes or until it has cooled enough to handle easily.

After the mixture has cooled, mix in the cilantro and green chile peppers into the samosa filling.

Fill the Beef Samosas

Please view the photos below and the video in this post to see exactly how to easily fill these samosas.

Open the phyllo package and unroll it and lay it onto wax paper.

Peel off one phyllo sheet and place it onto another piece of wax paper, then cover the rest of the phyllo sheets with wax paper or they will dry out quickly.

Brush the melted butter across the phyllo sheet.

How to Fold a Samosa

Now, you need to know how to fold a samosa.

Taking hold of the long side of the phyllo sheet, fold one third of the phyllo sheet over.

Then do the same with the other long side so that you have a long phyllo sheet with three layers.

Take one end of the short side of the phyllo sheet and fold it over to form a triangle, where some of the folded phyllo sheet will be outside of the phyllo sheet underneath.

Brush butter on the phyllo sheet above the triangle.

Fold it over one more time for another triangle, where the edges will align together. Please note that it helps to put your finger at the top of the previous triangle to get the fold where you want it. This creates the pocket for the filling.

Pick up the phyllo sheet gently and open the pocket for the filling.

Place approximately 2-3 tablespoons of the samosa filling into the pocket of each phyllo sheet.

You want to fill the pocket, but not overfill it, since you don’t want the filling coming out when it bakes.

Fold the triangle three or four more times to complete the samosa and set it on the baking sheet.

Cook

Place the samosas on a greased baking sheet and cook for 15-20 minutes until the corners are golden brown.

Serve

Serve warm with The Wanderlust Kitchen Super Simple Mango Chutney, plain yogurt, and/or sour cream.

These homemade samosas are so good and healthier than fried samosas. Just look at the tasty filling inside!

Having some mango chutney, yogurt or sour cream on the side provides for some additional flavors that compliment the baked samosas. I personally like to mix the mango chutney with yogurt and use that as a dip for these baked beef samosas.

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Baked Beef Samosa Recipe

This Baked Beef Samosa recipe is a delicious combination of lean beef, potatoes, peas, sweet yellow onions and spices wrapped up in a golden pastry shell for a savory, crunchy appetizer.

Course Appetizers

Cuisine Asian

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Additional Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 25 -30 Samosas

Calories 136kcal

Author Linda

Ingredients

• 1 pound lean ground beef
• 4 cups baking potatoes peeled and cubed about 2 large potatoes
• 4 cups sweet yellow onions finely chopped (about 2 large onions)
• 1 cup frozen peas thawed
• 2 Tablespoons vegetable oil
• 4 cloves garlic minced
• 1 Tablespoon minced fresh ginger root
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• ½ teaspoon ground cinnamon
• ½ teaspoon cumin seeds
• ½ teaspoon ground cardamom
• 1 ½ teaspoons salt
• ½ teaspoon . ground black pepper
• 1 bay leaf finely chopped
• 2 Tablespoons chopped fresh cilantro
• 2 Tablespoons chopped green chile peppers
• 1 16 ounce package phyllo dough
• 12 Tablespoons salted butter melted

Instructions

• Preheat your oven to 375 degrees Fahrenheit.

Make the Samosa Filling

• Fill a medium-sized saucepan with water, salt lightly and bring the water to a boil.
• Gently pour in the potatoes and peas, being careful not to get any hot water on you.
• Cook for about 15 minutes until the potatoes are tender.
• Drain off the water and then mash the potatoes and peas together, then set them aside.
• Use a large saucepan and pour in the vegetable oil and heat it with medium high heat.
• Add the cumin seeds and bay leaf to the vegetable oil and brown for 60-90 seconds.
• Mix in the onions and ground beef to the large saucepan. Cook until the beef is browned and the onions are soft, about 5-10 minutes.
• Mix in the fresh ginger and garlic.
• Mix in the seasonings: cumin, coriander, turmeric, chili powder, ground cinnamon, ground cardamom, salt and black pepper.
• Mix in the mashed potatoes and peas until evenly combined.
• Remove the saucepan from the heat and chill in the refrigerator for 30 minutes or until it has cooled enough to handle easily.
• Mix in the cilantro and green chile peppers into the samosa filling mixture.

Fill the Samosas

• Please view the photos and / or video in this post to see exactly how to easily fill these samosas.
• Open the phyllo package and unroll it and lay it onto wax paper.
• Peel off one phyllo sheet and place it onto another piece of wax paper, then cover the rest of the phyllo sheets with wax paper or they will dry out quickly.
• Brush the melted butter across the phyllo sheet.
• Taking hold of the long side of the phyllo sheet, fold one third of the phyllo sheet over, then do the same with the other long side so that you have a long phyllo sheet with three layers.
• Take one end of the short side of the phyllo sheet and fold it over to form a triangle, where some of the folded phyllo sheet will be outside of the phyllo sheet underneath.
• Brush butter on the phyllo sheet above the triangle and fold it over one more time for another triangle, where the edges will align together. Please note that it helps to put your finger at the top of the previous triangle to get the fold where you want it. This creates the pocket for the filling.
• Pick up the phyllo sheet gently and open the pocket for the filling.
• Place approximately 2-3 tablespoons of the samosa filling into the pocket of each phyllo sheet.
• Fold the triangle three or four more times to complete the samosa and set it on the baking sheet.
  

Cook the Samosas

• Place the samosas on a greased baking sheet and cook for 15-20 minutes until the corners are golden brown.

Serve

• Serve warm with The Wanderlust Kitchen Super Simple Mango Chutney, plain yogurt, and/or sour cream.

Video

Nutrition

Serving: 1serving | Calories: 136kcal | Carbohydrates: 11g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 172mg | Fiber: 2g | Sugar: 2g

In this classic Middle Eastern Mujaddara recipe, humble lentils and rice are seasoned with warm spices and fried onions for a tasty and satisfying dish!

I’m a bit picky about my Mujaddara.

This is one of my favorite comfort foods and, like most comfort foods, I’m particular about the way I like it.

I like it heavy on the lentils, heavy on the onions, and very richly spiced.

When I started talking with Frontier Coop about partnering on a post this month, I knew that it had to be Mujaddara. If there ever was a recipe that was completely dependent on the quality of spices, it’s Mujaddara!

Many cultures have their own version of rice and beans, and mujaddara rice (or majadra or m’jadra or mejadra or mujadara or mjadra) is common all across the Middle East. You can learn much more about the origins of mejadra and the variations in this Mujaddara article on Wikipedia.

Since I’m leaving in a few weeks to visit Israel and Jordan (along with Egypt, Portugal, and Hungary), I thought it was fitting to brush up on my Mujaddara skills.

Let me tell you: I spent a lot of time working on the right portions and ratios for this lentil rice recipe.

I wanted to be able to cook the mejadra in a regular-sized pot (about 5 quarts or larger) without having to dig the gigantic pasta cooking pot out of the back of my cabinet.

Also, I didn’t want to spend a solid hour deep frying onions while the mejadra got cold.

In the end, I found that working with a cup of lentils, three-quarters cup of rice, and three onions did the trick.

I can use a regular pot AND I can actually finish frying the onions by the time the mejadra is done!

Now, for the most important part: the spices!

What you see above is everything you need to make this dish.

Okay, I lied a little bit. You also need salt, pepper, sugar, a little bit of flour, and vegetable oil for frying.

But really, those are pantry staples so you likely already have them lying around.

If you’ve never fried your own onions, you’re in for a big treat. They come out crispy with a hint of smoky caramelized flavor.

I won’t judge you if you make extra just to snack on.

I spice my Mujaddara with a mixture of warm cinnamon, aromatic allspice, earthy turmeric, bright coriander, and fragrant cumin seeds.

I’ve said it many times before, but I’m incredibly picky about my spices — and for good reason!

Flavor is absolutely important, but so is sourcing. Take cinnamon, for example.

For this recipe I used ground Ceylon cinnamon that was co-op grown in Sri Lanka. Oh, and it’s Fair Trade, too.

This cinnamon is delicate, subtle, warm, sweet, and a bit spicy. It’s perfectly balanced so I can use it anytime I need cinnamon.

Now, I don’t have time to search around for high-quality, ethically sourced spices every time I make a recipe. Lucky for me, I’ve been partnering with Frontier since 2014, so I know all about their products and can spot them a mile away at the store.

It doesn’t hurt that their spice bottles are totally gorgeous, of course.

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Mujaddara Recipe: Spiced Lentils, Rice and Fried Onions

In this classic Middle Eastern Mujaddara recipe, humble lentils and rice are seasoned with warm spices and fried onions for a tasty and satisfying dish!

Course Side Dishes

Cuisine Middle Eastern

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 303kcal

Author Linda

Ingredients

• 1 cup brown lentils
• 1 quart vegetable oil for frying
• 3 medium yellow onions
• 2 tablespoons all-purpose flour
• 8 teaspoons olive oil divided
• 3/4 teaspoon cumin seeds
• 3/4 cup basmati rice
• 1 teaspoon salt
• 1 1/4 teaspoons allspice
• 1 1/4 teaspoons Ground Ceylon Cinnamon
• 1 teaspoon sugar
• 3/4 teaspoons Ground Coriander
• 1/2 teaspoon turmeric
• ¼ teaspoon Ground Black Pepper

Instructions

• Place the lentils in a medium saucepan along with enough water to cover by two inches. Bring to a boil and cook for 10 to 12 minutes, until the lentils have softened slightly but still have some bite to them. Drain and set aside.
• Meanwhile, heat the vegetable oil in a large pot set over medium-high heat to reach a consistent deep-fry temperature (375 degrees). Peel and slice the onions into thin rings. Place the onions in a large bowl and break the rings up with your hands (you should have about six cups). Toss the onions with the flour to evenly coat.
• In a 4 quart or larger pot, heat the two teaspoons of olive oil along with the cumin seeds over medium heat for 2 minutes to toast. Stir in the rice, remaining two tablespoons of oil, the allspice, cinnamon, sugar, coriander, and turmeric. Add 1 ¾ cups of water along with the boiled lentils. Allow the mixture to come to a light boil over medium heat, then immediately cover the pot and simmer on the lowest heat setting for 15 minutes.
• While the mejadra is cooking, work in batches to fry the onions. Carefully lower one quarter of the onion rings into the hot oil, a small handful at a time, and fry for 3 to 4 minutes, until deeply brown and crispy. Strain from the oil with a metal utensil and place on a paper towel-lined sheet to drain. Allow the oil to return to deep fry temperature and repeat with remaining onions until all have been fried.
• Once the mejadra has simmered for 15 minutes, turn off the heat, quickly wrap the pot lid in a towel and place securely over the mouth of the pot. Allow to steam in the pot for 15 to 20 minutes, until rice and lentils are cooked through.
• Stir half of the fried onions into the mejadra mixture. Transfer to a serving plate and top with remaining fried onions. Serve warm or at room temperature.

Notes

The onions may be fried in advance of cooking. Keep at room temperature until ready to serve.

This recipe makes about 6 cups, so about 1 cup per serving.

Nutrition

Serving: 1serving | Calories: 303kcal | Carbohydrates: 46g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 394mg | Potassium: 434mg | Fiber: 12g | Sugar: 4g | Vitamin A: 21IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 3mg

My good friends over at Frontier Co-op compensated me for my time to create this recipe. As always, all content and opinions are my own!

Please note that this Mujaddara recipe also has these alternative spellings: Mujadara recipe, Mejadra recipe, Mujadarah recipe, Majadra recipe, Moujadara recipe, Mudardara recipe, and Megadarra recipe.

Classic Baba Ganoush recipe: a creamy and smoky eggplant dip!

Hello my fellow wanderlusty eaters!

Today I’m sharing both an eggplant (also called aubergine) recipe AND announcing my next big trip.

GUYS.

I’m going to Egypt!

Ever since I was a little girl I’ve wanted to explore the ancient ruins throughout Egypt. I imagine I inherited this fascination from my parents. My father, a famous explorer, married my mother, an Egyptian woman, and now I work as a librarian in Cairo.

Just kidding, that’s from The Mummy.

But seriously, who DIDN’T want to go treasure hunting in Egypt after watching that movie? Between The Mummy and Indiana Jones, there’s enough fantasy material to pique the interest of just about anyone.

I’m going to tell you more about my trip and show you my itinerary in a few days, but right now I need to tell you all about this Baba Ghannouj recipe or Baba Ganoush recipe or Baba Ghanouj recipe. Or any of the other eighty different ways people spell it.

Okay, remember the melitzanosalata recipe I shared a few months back? You might be asking what is the difference between melizanosalata vs. baba ganoush.  It’s pretty similar to that in terms of preparation, but with the addition of tahini and yogurt.

Plus, I like it pureed until it’s silky smooth.

Let’s talk garnishes. You guys know I’m always all about toppings.

Here I’ve drizzled in some high-quality olive oil, then sprinkled it with sumac, parsley, and lemon zest. Some people also like toasted pine nuts, and I’ve also seen pomegranate seeds, feta, and fresh mint.

The choice is yours, but please know that the olive oil is NOT optional.

The best way to get lots of smoky flavor from the eggplant is to char it over an open flame. If you have gas burners in your house, feel free to char the eggplant.

In order to accommodate all of you lovely people who might want to make this recipe, I’ve provided instructions for how to make this by roasting the eggplant in the oven.

Sometimes I even turn the broiler on for a minute after they are done roasting, just to char the skin and fill my kitchen with plenty of smoke.

Oh, and one other note: it’s okay if the eggplant meat is discolored or a bit bruised after roasting it. It tastes just fine and you won’t notice it once it’s all blended together.

Make this and eat it with lots of pita bread. If you have leftovers, which I doubt you will, it’s lovely as a spread on sandwiches!

Here’s the Baba Ganoush Recipe!

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Baba Ganoush Recipe

Classic Baba Ganoush recipe: a creamy and smoky eggplant dip!

Course Appetizers

Cuisine Middle Eastern

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 2 cups

Calories 95kcal

Author Linda

Ingredients

• 2 medium eggplants
• 2 cloves garlic peeled and grated
• 3 tablespoons raw tahini
• 2 tablespoons lemon juice
• 1 tablespoon plan full fat Greek yogurt
• 1 teaspoon extra virgin olive oil plus more for serving
• ½ teaspoon kosher salt

For serving:

• Zest of one small lemon
• ¼ teaspoon sumac
• 1 tablespoon chopped fresh parsley

Instructions

• Preheat the oven to 400 degrees Fahrenheit and line a rimmed baking sheet with foil. Pierce the eggplants a few times with a knife (to prevent explosions). Roast for 60 minutes, turning the eggplant every 15 minutes to promote even cooking.
• When cool enough to handle, slice each eggplant in half and use a spoon to scoop out the flesh. Place the eggplant in a food processor or blender along with the garlic, tahini, lemon juice, Greek yogurt, olive oil, and salt. Puree until smooth; taste and add salt as desired.
• Serve chilled or at room temperature garnished with olive oil and toppings of choice.

Nutrition

Serving: 1serving | Calories: 95kcal | Carbohydrates: 15g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 138mg | Fiber: 4g | Sugar: 5g

Please note that other spellings include: Baba ghanoush recipe, baba ghannouj recipe or baba ghanouj recipe.

Some misspell this as babaghanous recipe.

Vegan Pita Sandwiches: made with zaatar roasted cauliflower, Jerusalem salad, and an easy tahini sauce. The perfect vegan lunch!

After a long weekend, I could hardly wait to get back in the kitchen to make a batch of Zaatar Roasted Cauliflower, and put together these Vegan Pita Sandwiches.

You may be asking, “Is pita bread vegan?”

In most cases it is vegan because it made from flour, water, yeast and salt.

However, some bakeries add other ingredients such as milk, eggs or honey for flavor, so to be sure look at the ingredients list and make sure there are no animal-derived ingredients before you buy it.

Here’s the low-down on these babies:

>>> Warm Pita Bread + These Vegan Pita Fillings: Zaatar Roasted Caulifower, Jerusalem Salad, Easy Tahini Sauce, Walnuts <<<

This is the kind of meal you can feel good about. 

These vegan pita sandwiches are filling enough to satisfy a meat-eating man who worked on his feet all day, so I’m calling that a win.

I highly recommend using this tahini sauce on just about everything. I love making little vegan bowls filled with ancient grains, chickpeas, and veggies, then topping it with creamy tahini sauce.

I make a big batch of it and keep it in a squeeze bottle in my fridge. It’s also excellent as a salad dressing!

I added walnuts to this sandwich to give it a nice crunchy texture, but pecans would also be totally delicious.

Alright, enough jabbering for today. Time to go finish cleaning out the coolers!

I’d love for you to keep in touch! You can enter your email address below to get new recipes sent to you. Join me on Facebook and Pinterest!!!

Here’s the Recipe!

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Vegan Pita Sandwiches Recipe

Vegan Pita Sandwiches: made with zaatar roasted cauliflower, Jerusalem salad, and an easy tahini sauce. The perfect vegan lunch!

Course Burgers and Sandwiches

Cuisine Middle Eastern

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 221kcal

Author Linda

Ingredients

• 2 tablespoons tahini
• 1 teaspoon agave
• 1 tablespoon freshly squeezed lemon juice
• Salt and Pepper
• 2 pitas warmed and sliced in half*
• 1 1/2 cups zaatar roasted cauliflower warmed
• 1 cup Jerusalem salad
• 4 tablespoons chopped walnuts.

Instructions

• In a small bowl, whisk together the tahini, honey, and lemon juice. Add enough hot water to thin it to a spreadable consistency. Taste and add salt and pepper as needed.
• Spread a quarter of the tahini sauce into the pocket of each of the four pita halves. Stuff each pita with one quarter of the cauliflower and Jerusalem salad.
• Garnish each sandwich with a tablespoon of chopped walnuts. Serve immediately.

Notes

*You can also use 4 flat breads, as I did in the pictures.

Nutrition

Serving: 1serving | Calories: 221kcal | Carbohydrates: 25g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 10g | Sodium: 445mg | Fiber: 3g | Sugar: 4g

This Jerusalem Salad recipe is flavor-packed and uses the simplest ingredients to create a light fresh dish that comes together in a matter of minutes.

This Jerusalem Salad recipe is a light and fresh recipe from the middle east that is packed with vegetables. All it requires to make this recipe is dicing vegetables, adding in fresh herbs and spices with some oil and mixing it all together.

I love eating this Israeli salad on its own, having it as a side dish, or using it on top of my Chicken Gyros along with Tzatziki Sauce.

Recipe Ingredients

Cucumber – Persian cucumbers are traditional in this recipe, but English cucumbers work as a great substitute as well.

Parsley – Flat leaf parsley is the ideal ingredient for this recipe it has a stronger flavor than curly parsley.

For a full list of ingredients and amounts please see the recipe card below.

How to Make Jerusalem Salad

Step #1: Combine the tomatoes, cucumbers, parsley, and red onion in a bowl.

Step #2: Drizzle in the olive oil, then sprinkle the salt and pepper over the top. Toss to combine.

Step #3: Taste and add more salt, pepper, or olive oil as needed to suit your taste, and enjoy!

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Jerusalem Salad Recipe

This Jerusalem Salad recipe is flavor-packed and uses the simplest ingredients to create a light fresh dish that comes together in a matter of minutes.

Course Salad

Cuisine Middle Eastern

Diet Vegan, Vegetarian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 3

Calories 131kcal

Author Linda

Ingredients

• 1 cup finely diced tomatoes
• 1 cup finely diced cucumbers peeled or unpeeled
• 1 cup finely diced flat leaf Italian Parsley
• 1 cup finely diced red onion
• 2 tablespoons high quality extra virgin olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

• Combine the tomatoes, cucumbers, parsley, and red onion in a bowl.
• Drizzle in the olive oil, then sprinkle the salt and pepper over the top. Toss to combine.
• Taste and add more salt, pepper, or olive oil as needed to suit your taste and enjoy!

Video

Notes

You can store this cucumber and tomato salad in an airtight container in your fridge for 1-2 days.

It is not recommended to freeze this Jerusalem salad because you will lose the crispness from the fresh vegetables.

Nutrition

Serving: 1serving | Calories: 131kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 448mg | Fiber: 3g | Sugar: 6g

Zaatar spices turn Roasted Cauliflower into something special! Serve it as a side dish, stuff it in a pita, or throw it in a bowl with some chickpeas and ancient grains. Quick, easy, and delicious!

If you think you don’t like cauliflower, just try roasting it in the oven with some olive oil and zaatar. This has become one of my go-to recipes and I make it nearly every week!

I have never been anti-cauliflower, but only since I started roasting it have I learned to absolutely love it. It’s so incredibly versatile, but my favorite way to prepare it is to slather it in zaatar seasoning before I pop it in the oven.

This middle eastern cauliflower recipe is delicious as a side dish or stuffed into a pita, but lately I’ve been making it in large batches to eat as part of a middle eastern-inspired vegan bowl, along with fried chickpeas, cooked freekeh, Jerusalem salad, and a quick lemon-tahini sauce.

I actually just got back from a camping trip yesterday, and I brought along a whole container filled with this zaatar roasted cauliflower. You really can’t go wrong with this stuff!

So, about zaatar. If you’re not familiar with this stuff, get ready to meet your new favorite seasoning. My aunt, who lives in Israel, brought me this little jar of zaatar last time she came to visit, and I’ve become pretty much obsessed with it.

Zaatar is a fragrant herb that is usually mixed with sesame seeds and salt. If you can’t find true zaatar, you can make a great substitution by following this recipe which uses sumac, savory, oregano, and thyme.

Other than zaatar, the only other ingredients you need are cauliflower and oil! I like to bake mine on these rimmed baking sheets.

These baking sheets help to get this middle eastern roasted cauliflower nice and crisp on the edges.

I’m completely exhausted from my camping trip and need to go clean out the coolers, so I’ll keep today’s post short and sweet.

I’d love for you to keep in touch! You can enter your email address below to get new recipes sent to you. Join me on Facebook and Pinterest!!!

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Zaatar Roasted Cauliflower Recipe

Zaatar spices turn roasted cauliflower into something special! Serve it as a side dish, stuff it in a pita, or throw it in a bowl with some chickpeas and ancient grains. Quick, easy, and delicious!

Course Side Dishes

Cuisine Middle Eastern

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 145kcal

Author Linda

Equipment

• Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver

Ingredients

• 3 tablespoons extra virgin olive oil
• 2 tablespoons zaatar seasoning
• 1 large head cauliflower cut into thin florets

Instructions

• Preheat your oven to 375 degrees Fahrenheit. Place the oil and zaatar in a large bowl and whisk until well-combined. Add the cauliflower and toss well.
• Transfer to a large baking sheet and place in the preheated oven for 15 minutes. Turn the cauliflower over and return to the oven for another 15-20 minutes, or until tender and browned on the edges.

Nutrition

Serving: 1serving | Calories: 145kcal | Carbohydrates: 10g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Sodium: 215mg | Fiber: 5g | Sugar: 4g

Please note that this zaatar roasted cauliflower recipe is also spelled as za’atar roasted cauliflower recipe.

Meze parties are a fun and easy way to plan a night with family and friends. Make the recipes for this Turkish meze menu ahead of time, set the table, and keep the red wine flowing!

First of all, what is a meze? A meze (or mezze) is a collection of small dishes that is either served as an appetizer course, or as the main meal when served with spirits. The individual dishes themselves are usually referred to as mezedes or mezedhes.

These small plates are meant to be shared among a group, and are found in Eastern Mediterranean places such as Greece and Turkey (as well as in various Middle Eastern countries). If you’re familiar with Spanish Tapas, then you already know the drill.

The meze is typically brought out by the “house” (restaurant), and many times are determined by whatever they made that morning, rather than selected by someone at the table. There’s usually a variety of creamy Turkish dips, tasty fried treats, fresh salads, and lots of bread for scooping.

Hosting a Turkish mezze party is as simple as making the mezedes recipes (most of which can be made in advance), setting them out on a big table, and pouring some glasses of wine.

Throughout my travels to Greece (See How to See Athens in 48 Hours) and Turkey (see My Greece and Turkey Photos), I’ve had the chance to sample many different mezedes. Although I love Greek recipes and have quite a few on my site, in today’s post I’m writing specifically about how to host a Turkish Meze party! Some of my favorite dishes (and my own recipes!) are listed below, but first we need to talk about equipment and ingredients.

I’m sharing my suggestions for equipment and ingredients through affiliate links from Amazon because I’m a total prime junkie and I know you are, too.

Alright, here we go!

Meze-Making Tools

You really don’t need anything special to make mezedes, but I find that having these items on-hand make the whole process a breeze:

• Mini Food Processor – great for making dips, spreads, and prepping chopped ingredients. I have a very serious relationship with my mini-prep plus processor. Get one (so many colors!), and then check out this article from Pinch of Yum that shows 12 Magical Ways to Use a Food Processor.

• Small Scraping Spatulas – ideal for scraping those dips and spreads out of the food processor! Any small-size spatula will do, but if you’re in the market for one I like this set of Spatulas by OXO.

• Sharp Knife – obvious, I know, but no one likes cutting tomatoes with a dull knife. I am a total Wusthof junkie (I favor the Classic Ikon series), and my favorite is the Wusthof Deli Knife. So versatile!

• Deep Fry Thermometer – ever tried to deep fry without one? I suck at it. If you’re already putting in an Amazon order, here’s the Candy Thermometer that I use.

Meze Specialty Ingredients

Most ingredients are basic things like nuts, yogurt, and easy-to-find produce, but there are three things which will make ALL the difference in the way the dishes turn out:

• Sumac – this is a vibrant spice with a bright, citrus flavor. You can find it at most Halal markets, or do as I do and buy this Sumac on Amazon.

• Pomegranate Molasses – This stuff is SUPER delicious. It’s thick like a syrup (or, um, like molasses?) and has a robust, tangy flavor. Again, you can grab this Pomegranate Molasses on Amazon or in a specialty market.

• High-Quality Olive Oil – I use my every-day supermarket variety for frying and sauteing, but when it comes to finishing a dish or making a killer salad dressing, high-quality olive oil is a game changer. I buy Papa Vince from Amazon, but if you want to pick some up from wherever you live I’d recommend heading to a gourmet market or at least a Whole Foods.

Okay, enough of the obligatory stuff. Let’s talk RECIPES.

Turkish Meze Recipes

Turkish Cucumber, Feta, and and Tomato Salad

This simple chopped dish is delicious as a side, salad, or wrapped in pita. Make sure to use the highest quality feta you can find — look for ones made with sheep’s milk. This salad can be made a day or two in advance; just keep it in the fridge until you’re ready to serve.

10 Minute Tomato and Walnut Salad

 Ten minutes and a few simple ingredients are all you need to make this vibrant Tomato and Walnut Salad – perfect for using up those summertime tomatoes! You can make this dish a few hours in advance, but be aware that extra juicy tomatoes might create a little liquid in the bottom of the bowl.

Turkish Feta and Carrot Fritters

These carrot fritters are packed with feta and scallion and seasoned with a fragrant combination of cumin, coriander, and dill. Simply the best way to use up leftover carrots for a Turkish starter!

Fritters are a great way to use up just about any vegetable you have lying around; summer zucchini would make a great stand-in! You’ll want to wait until just before serving to make these, as they are best enjoyed hot.

Sumac Roasted Chickpeas

Roasted chickpeas are an incredible treat – just pop these in the oven as you’re making the fritters and they’ll be nice and warm when your guests arrive.

Turkish Nut and Yogurt Dip

This Turkish meze dip will be a favorite among your dinner companions, so you might consider doubling (or tripling!) the recipe. It holds up remarkably well after a few days in the fridge, so feel free to get a leg-up on the dinner party rush and make this ahead of time.

Deep Fried Olives

Deep Fried Olives: The perfect Turkish appetizer! Just dip some drained olives in a beaten egg, coat with bread crumbs, and fry in olive oil. Make sure you have extra jars of olives on hand, because these will disappear quick!

You’re already deep-frying those carrot fritters, so you might as well keep the party going and chuck some olives in there as well. If you’re short on prep time, just hit up the olive bar at your local specialty market and set out a tray of olive varietals.

Turkish Black Eyed Pea Salad

Another perfect make-ahead dish, this salad is creamy, crunchy, and chock full of bright flavor.

Mini Turkish Kofte Pitas

If you’re looking to add something a bit more substantial to the meal, these mini kofte pitas are just the thing. While not truly a small-plate dish, they’re a great hand-held party option!

To Round Out the Party

Beverages: I never turn down a glass of Raki (an unsweetened anise-flavored aperitif similar to Sambuca and Ouzo), but it’s also nice to serve either coffee or tea with a party. You can read all about how to make Turkish Coffee over on Fool Proof Living, and learn about Turkish Tea on the Babushka Table blog. Another great idea is to make cocktails using rose water; I love these Raspberry Rose Cocktails!

Turkish Bread: If you’re really going for it, try your hand at making Simit. If you ever visit Istanbul, you’ll see little carts selling these round bread rings all over the city. I usually start with the intention of making Simit, but then I get lazy and just slather some pita bread with melted butter and toss it onto a grill pan for a few minutes to fancy it up.

Dessert: Make a big pan of Baklava (also popular in Greece, Ukraine, and just about everywhere), or veer off the beaten path and whip up some Tulumba. I also adore a slice of Revani (semolina cake) slathered in honey!

Alright, I think that’s enough to keep us busy for a while. Who’s ready to host a Turkish Meze Party?