Mezze9Studio By Cafe Mezzuna – A Culinary Extravaganza

By Pamela Nandi | Jul 01, 2023

When it comes to shopping in the Middle East, the term ‘Souq’ or ‘Bazar’ is considered the largest market packed with narrow chaotic lanes which is sure to fascinate every visitor whether it’s spices, vegetables, carpets and many more.

The flavours of the hustling bustling Arabic market come to life at Mezze Studio launched by Cafe Mezzuna – a venture of Speciality Restaurants Limited curated by the very talented celebrity chef Sabyasachi Gorai (Saby)

To celebrate the journey of flavours, Chef Saby serves you authentic dishes straight from the streets of the Middle East to satiate your buds. Let’s dive into some of the Middle East’s iconic vegetarian street dishes that boast a high degree of versatility and a wide range of flavours.

FRESHLY BAKED BREAD FROM A STONE OVEN

-> MATNAKASH – Matnakash means ‘finger draw’ or ‘finger pull’ referring to the way the bread is prepared. Oval-shaped wheat flour traditional Armenian flatbread slightly chewy and served with pickled vegetables.

-> SOFT KHUBUS – The wheat shawarma roti/Arabic flat bread. Great for dipping when paired with hummus.

HOME CURED PICKLES

-> OLIVE ANTIPASTI – The history of antipasto is rooted in medieval Italy. A course of colourful appetizers with rich, fruity Kalamata olives, crunchy cornichons, green olives, sweet red bell peppers and tangy sun-dried tomatoes giving a tangy kick. Served with crusty bread.

-> PEPPERONATA – Southern Italian origin, made with bell peppers, sweet onion, tomatoes, garlic and balsamic vinegar.

-> ARABIC PICKLE (Lebanese Shawarma Pickle) – Prepared with varieties of vegetables like beetroot, carrot, radish, turnip and onions. Crunchy, tangy with a hint of sweetness. Very popular in every Arabian meal and goes best with falafel sandwiches.

MEZZE BAZAR

-> COMPRESSED WATERMELON AND FETA – Compressing uses pressure to remove the air between the cell walls to intensify the flavour and texture. Melon cubes are compressed in vacuum-sealed bags and marinated for 24 hours paired with salty feta for a perfectly balanced taste of summer.

-> CHOICE OF HUMMUS – The all-time Mediterranean favourite – quick bites with crunchy homemade LAVASH CHIPS with mild olive oil and toasted sesame, served with the best creamy, thick dips – nutty and earthy CLASSIC CHICKPEA HUMMUS, sweet and tangy RED PEPPER HUMMUS, bright and hereby GREEN PARSLEY HUMMUS.

-> MARINATED BOCCONCINI – Bocconcini (mozzarella balls) marinated in olive oil infused with garlic and herbs. Delicious flavour-filled appetizer. A perfect accompaniment for pizzas and pasta.

-> SALMOREJO – A traditional cold soup of Spanish origin made of tomato, bread, extra virgin olive oil and garlic served especially during warm summer days.

-> LABNEH BERUITY – A class creamy dip with its origin in Southeastern Europe and the Middle East. Strained yoghurt, shredded cucumber, olive oil, garlic, lemon juice, salt and herbs. Imparts a sweet and sour taste.

-> TURKISH MILLET EZME – A classic Turkish appetizer – mix of fresh tomato salsa, roasted bell pepper, millet, parsley, fresh lime that’s usually served on the side of kebabs with some fresh bread.

-> BABA GANOUSH – Oven-roasted mashed eggplant mixed with tahini, olive oil, possibly lemon juice and various seasonings brings the smoky flavour with a slightly tangy taste and nuttiness from the tahini.

-> SHANKLISH JEWEL BALLS – Made by curdling yoghurt, straining it, and fermenting it. It is typically formed into balls rolled in colorful herbs and spices. Serve as a healthy appetizer with breads.

ARABIC DESSERTS

-> BASBOUSA (Semolina Cake) – Originated in Egypt, a sweet, citrusy syrup-soaked semolina cake with a mix of yoghurt, and delicious coconut, scented with rose water and baked. Remarkable taste.

-> BALAH E SHAM – The Egyptian Choux pastry made from flour, like, vanilla and deep-fried. Very crispy delightful finger food.

Heartfelt thanks, Mr Anjan Chatterjee – founder & director of Speciality Restaurants Limited , and Mr Debashish Ghosh – GM of Speciality Restaurants Limited for always remembering me and giving me the opportunity to host such a unique mega event.

Thanks a bunch, Chef Saby for gifting such a remarkable Mediterranean experience.