Meze Recipes

Mezes are all about one thing: sharing and enjoying together. Small bowls on the table, everyone helps themselves, tastes – and a convivial atmosphere arises, making every evening feel like a small celebration. That's precisely why we love mezes as party recipes: uncomplicated, versatile, and full of Mediterranean flavors.
We'll show you our favorite meze recipes – homemade classics combined with our MANI mezes . Perfect for preparing, sharing, and enjoying.

Mediterranean Olive Oil Dip
Ingredients:

• 1 jar of MANI dried tomatoes
• 2 cloves of garlic in olive oil , finely chopped
• 1 small shallot, finely chopped
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp paprika powder

Preparation:

1. Pour the oil from the jar of tomatoes into a pot.
2. Finely chop the dried tomatoes and add them to the olive oil along with chopped garlic, shallot, oregano, thyme and paprika powder.
3. Place the pot on low heat and warm it gently for a few minutes.
4. Serve with bread for dipping.

Labneh dip with dates, orange and cinnamon
Ingredients:

The day before:

• 2 cups Greek yogurt
• 1/2 tsp salt

On the day of preparation:

• 150 ml freshly squeezed orange juice
• 1 handful of dates, pitted and roughly chopped
• 1 tbsp maple syrup
• 1 tsp cinnamon
• pinch of salt
• 2-3 tablespoons MANI organic extra virgin olive oil, Messara, PDO Crete, organic
• Zest of 1/2 orange
• fresh mint

Preparation:

1. Labneh: Mix yogurt with salt, pour into a sieve lined with a tea towel and place over a bowl. Tie the towel closed and let it drain in the refrigerator for 12-24 hours.
2. Stir the labneh until smooth in a bowl.
3. Briefly bring orange juice to a boil with maple syrup, salt and cinnamon, then simmer for about 5 minutes.
4. Pour the mixture over the dates and let it cool.
5. Spread the labneh on a serving platter and top with dates, MANI olive oil, orange zest and fresh mint.
6. Serve with bread for dipping.

White giant beans with tomatoes on Greek yogurt
Ingredients:

• 500g cherry tomatoes
• 2 tbsp MANI extra virgin olive oil, Selection
• 70g MANI dried tomatoes in olive oil , chopped
• 700 g white giant beans (drained)
• 1 small onion
• 2 cloves of garlic in olive oil , chopped
• 2 tsp dried oregano
• 1 tsp paprika powder
• salt and pepper
• Greek yogurt and arugula to serve.

Preparation:

1. Halve the cherry tomatoes and fry them in a pan with olive oil until they are soft and aromatic.
2. Add dried tomatoes, garlic, oregano and paprika powder and sauté briefly.
3. Wash the beans well and add them to the pan. Simmer for about 5 minutes and season with salt and pepper.
4. Spread yogurt on a serving plate, top with the beans and some arugula, and serve with a drizzle of MANI olive oil if desired.
5. Serve with bread for dipping.

Olive and feta checkerboard

Ingredients:

• 1 block of feta
• 1 jar of MANI olives

Preparation:

1. Cut the feta into cubes and arrange it in a checkerboard pattern together with MANI olives of your choice.
2. Top with oregano and MANI olive oil, if desired.

Also on the table is...

• A mix of MANI olives
• MANI Garlic in olive oil with herbs
• MANI Mediterranean Mix
• MANI Olive Paste
• MANI Sundried Tomato Paste