Making holiday entertaining easier, with our 5-plate planner.
1. Make tarator the day before to drizzle over fried cauliflower.
The garlic-tahini-lemon flavours of tarator will marry together overnight. (Actually, tarator drizzled over any fried veg will be a crowd-pleaser).
2. Char a whole eggplant roasted in coals, then drizzle with a tahini-spiked toum and leave to marinate overnight.
Like babaghanoush on steroids. Bring to room temp on the day of.
3. Make muhammara the day before to serve with kadayifli karides.
These shredded pastry-wrapped king prawns served with the classic Turkish walnut-capsicum dip are bite-sized bling.
4. A mezze like midye dolma (rice-stuffed mussels) is usually served warm but try serving chilled.
Which means you can make ahead of time.
5. The magnetic power of a just-cooked hot doughnut, filled with Turkish delight, soaked in rosewater honey is worth making on the day.
But you can make the honey syrup the day before.