Bubala Vegan Mixed Meze Instructions

Bubala Vegan Mixed Meze

Vegan Mixed Meze by Bubala

COOKING TIME: 40 minutes SERVES: 2

IN THE BOX

• Pickled courgette (mustard, sulphites)
• Baba ghanoush, curry leaf oil, pine nuts
• Hummus, harissa oil (sesame,  soybeans, sulphites)
• Beetroot borani, pomegranate molasses, Urfa chilli (sesame, sulphites)
• Chicory
• Dressing (sulphites, soybean, mustard)
• Sesame crumb (sesame) Celeriac (celery)
• Confit musakhan onions
• Tahini (sesame)
• Rapeseed oil
• Falafel
• Sumac onions
• Amba tahini (sesame)
• Laffa bread (gluten, sesame, Fudge (sesame)

COOKING INSTRUCTIONS

• Remove everything from the fridge and bring it all up to room temperature.
• Preheat the oven to 220C/200°C fan/ gas mark 7.
• Begin by prepping the cold plates while the oven heats up.

COLD PLATES

1. Drain and discard any liquid from the pickled courgette, then tip the courgettes into a small serving bowl.
2. The baba ghanoush, hummus and beetroot borani can be served in their packaging or spooned onto plates.
3. Place the pieces of chicory in a serving bowl and pour over the dressing, mix well and top with the sesame crumb.
4. Set all the cold plates aside while you prepare the hot plates.

HOT PLATES

Celeriac Musakhan

1. Place the celeriac onto a foil-lined tray and cook in the oven for 30 minutes, until piping hot.
2. Place the confit musakhan onions, still in their bag, in a bowl of hot water to warm through.
3. Spread the tahini onto a large serving plate. Top with the celeriac and spoon the onions around the edge. Drizzle with a little olive oil.

Falafel

1. Warm the rapeseed oil in a saucepan over medium-high heat. If you have a thermometer, you’re aiming to bring it up to about 170–180°C.
2. Roll the falafel mixture into 4 equal-sized balls. Gently place the falafel into the hot oil and cook for 3–4 minutes, gently moving them around to ensure each side becomes golden brown.
3. Remove the falafel from the oil with a slotted spoon and place on a piece of kitchen roll to remove the excess oil.
4. Place the falafel on a plate, sprinkle over the sumac onions and serve with the amba tahini to dip into.

Laffa Bread

1. Place the laffa bread in the oven for 5 minutes to warm through.
2. Place on a serving plate, then arrange all the dishes in the middle of the table to enjoy.

SWEET

1. When you’re ready for dessert, dig into the fudge.
2. Share your creation @thedishpatch @bubala_london

INGREDIENTS & ALLERGENS

Pickled courgette: courgette, onion, cider vinegar (sulphites), mustard seeds, turmeric, sugar, salt, mustard powder. Baba ghanoush, curry leaf oil, pine nuts: lemon juice, tahini (sesame), garlic, salt, aubergine, miso (soya), rapeseed oil, curry leaves, pinenuts. Hummus and harissa oil: Chickpeas, tahini (sesame), lemon juice (sulphites), garlic, cumin, rapeseed oil (sulphites), cumin, caraway, coriander seeds, rose harissa, shallots, garlic, jalapeños, maple syrup, tamari (soybeans), chopped apricots. Beetroot borani, pomegranate molasses and Urfa chilli: red chilli, pomegranate molasses, preserved lemon, beetroot, garlic, lemon juice (sulphites), tahini (sesame), coconut cream, coriander seeds, fennel seeds, white wine vinegar (sulphites, vinegar derived from alcohol), sugar, black pepper, garlic, Urfa chilli. Chicory: chicory. Dressing: Miso (soybean), garlic, fresh lemon juice, Moscatel vinegar (sulphites), salt, agave, wholegrain mustard, pomegranate molasses, preserved lemon oil. Sesame crumb: Sesame, brown sugar, salt, sumac. Celeriac: Celeriac (celery), olive oil, salt. Confit musakhan onions: Onions, sumac, sugar, olive oil, fresh lemon juice, salt. Tahini (sesame). Rapeseed oil. Falafel: Onion, chilli, salt, chickpeas, parsley, garlic, coriander, cardamom, cinnamon, cumin, coriander seed, baking powder. Sumac onions: Onions, sumac, salt, fresh lemon juice. Amba tahini: Mango, fenugreek, turmeric, sweet paprika, hot chilli pepper, salt, citric acid, tahini (sesame). Laffa bread: White wheat flour (gluten), water, salt, yeast, vegetable oil (sulphites), sesame seeds. Fudge: Caster sugar, brown sugar, coconut milk, agave, coconut oil, orange flower water, salt, tahini (sesame).

ALLERGENS
For allergens, including Cereals containing Gluten, see ingredients in bold. Made in a kitchen that handles all 14 allergens, including nuts.

STORAGE AND USE-BY DATE

• Transfer all components to the fridge as soon as received. Ensure all chilled items are cold on arrival.
• Use by: Day Month Year

RECYCLING
Scan here for instructions.

Read User Manual Online (PDF format)

Read User Manual Online (PDF format)  >>

Download This Manual (PDF format)

Download this manual  >>