What You Need to Know
Middle Eastern mezze preparation involves techniques such as emulsification, gelatinization, and the Maillard reaction to create a range of dishes. Emulsification is used in hummus and tzatziki sauce, while gelatinization is used in cooked bulgur for tabbouleh. The Maillard reaction is utilized in grilled eggplant for baba ganoush.
Steps
- 1.
Hummus bi Tahini (Levant): Emulsification creates signature creamy texture
- 2.
Muhammara (Aleppo, Syria): Toasting and grinding walnuts develops deep flavors
- 3.
Fattoush (Lebanon): Stale bread treatment creates perfect textural contrast
The Science
Primary Reaction
Emulsification, Gelatinization, Maillard Reaction