Mosaic workshops with a side of meze!
I have been Mosaicing for 25 years now. It all started in high school art class, where we were learning about the Renaissance period. We were given an assignment and a few media to select to tell a biblical story. Most of my classmates went for oil on canvas or used black cardboard and cellophane to create stained glass art. The option to Mosaic interested me, so I gave it a crack. I purchased some bathroom tiles, smashed them up and produced five loaves of bread and two fish to depict Jesus feeding the 500. However, it took me a long time, so long that I handed in the Mosaic well after its due date. I got no marks for it.
In year 11, I dropped Art and stopped creating. Once I finished school, I started to get back into Mosaicing again, I loved how I was the master of the puzzle and went on to make many a Mosaic.
This year, I felt a pull not only to start cooking workshops, but also to offer Mosaicing workshops! I did a trial class with one of my dear guests and opened up classes to Rutherglen locals and special return guests.
My Mosaic class also includes a Turkish meze for students to enjoy while they create their masterpieces. I have been so delighted with the response to my classes and the meze I make too, I thought I would share my Turkish meze, should you wish to make it yourself:
Turkish Meze: Beef chevaps, pickled onion & capsicum, Labana topped with dukkah & honey, cos lettuce and flat bread.
Makes a meze for 4
1 cup of self-raising flour
1/2 cup of Greek yogurt
500 grams of beef mince
Slice of day-old bread
1 Egg
Turkish spice mix – 1 tsp each of salt, pepper, paprika, oregano, cumin, garlic powder, coriander, sumac and a pinch of each cayenne and cinnamon
Handful of parsley
Olive oil
A head of cos lettuce
Half a capsicum
Half an onion
Pickling mix – 1 tbsp each salt, sugar and vinegar
Another 1 cup of Greek yogurt
Honey
Dukkah
Step 1
To make the flat bread dough, combine the self raising flour and the Greek yoghurt.
Once combined, use your hand to knead the dough. Cover and put aside.
Step 2
Place mince, egg, slice of bread and Turkish spice mix, parsley into a blender, mix to combine and roll into mini chevaps.
Step 3
To make the labna, strain 1 cup of Greek yoghurt using either a muslin cloth or a fresh chux wipe.
Step 4
To make the pickled capsicum and onion, finely slice each and add the pickling mix to a container, stirring until well combined.
Step 5
Divide the flatbread dough into 8 portions, and roll each portion flat on a floured surface to a thickness of 5mm.
Step 6
Divide the heat and fry the flat breads in olive oil on high heat, turning each side until golden.
Step 7
Heat a pan with olive oil over medium heat and pan-fry the chevaps until they are brown and cooked through.
Step 8
Unwrap the labna and place it in a ramekin. Drizzle with honey and sprinkle dukkah on top.
Step 9
Arrange all the meze components together on a shared platter.
This can be enjoyed at any time of the day. My Turkish meze has featured on my Turkish breakfast menu and has been a real hit with my guests!
No Comments