(Sadly, I didn’t take photos this past week. If I remember I’ll bring home one of my students drawings to scan and post– when we have down time I have students draw dishes we made to put in the cookbook next to the recipes.)

The week before winter break I took it easy with my students. I perhaps should not seeing we have our end of the semester party coming up at the end of January. At the moment we have three items frozen for the party: empanadas, veggie wontons and this week entries meze dips. I’m being given vague answers on the numbers to expect (anywhere from 50 to 300 adults), how much is consumed (the food is always finished early) and what’s been done in the past (the truffles were a hit). On top of it, I’ve only catered my own parties with help yourself/buffet service and the last time I passed food was for Girl Scouts. For this event I have fifth graders passing food. All that combined I’m starting to get a little nervous.

The week before winter break we were supposed to make stuffed grape leaves. I realized our week was shortened and knew some students would be taking longer breaks and not be in class. I needed those grape leaves for the party and frankly, I need the motor skills of my older students (classes that would be canceled due to break). A quick rearrangement and I had meze dips ready for my students in the shortened week.

Meze dips are a perfect no hassle party food. Easy to make in large quantities and take hardly any time to prepare. (Seriously, I had so much time at the end of class I started asking everyone what they wanted to make next semester. Unfortunately, the ideas for the most part didn’t go past a traditional kid’s menu.) The dips for the most part also freeze well. This meant the students could kick out large quantities of dips in small numbers.

Another great thing about these meze is that the kids are familiar with the ingredients or at least final product. Hummus? Sure I eat that all the time. What?! Made out of beans, gross! Red peppers? Delicious. Tzatziki? I can’t say it, but cucumbers are my favorite food. Meaning? These dips are a great way to get kids eating good food they like. (Recipes below)

The first week back was also an easy time for my students. I was on vacation. That didn’t mean my students got a vacation though. I forwarded a no-cook Moroccan salad to school, bought all the ingredients and prepped work areas. We’ll see how that turned out when I return Monday.

Pita Wedges
1 packet pita
olive oil
za’atar*

*Za’atar is a wild thyme-based spice mixture available at Middle Eastern or specialty markets or in the International section of high end groceries. Each blend is slightly different based on the producer, but other spices include sesame seeds, sumac, salt and Aleppo pepper.

Preheat oven to 350 degrees F. Slice pita into 8 wedges. Brush with olive oil and sprinkle with za’atar. Use as a base for the following meze dips:

Tzatziki
4 Persian cucumbers (or 1 regular, seeded), diced
2 pints Greek-style yogurt
2 lemons, juiced
3 cloves garlic, crushed
5 sprigs fresh dill, washed and chopped
salt to taste
paprika, for garnish

Mix first six ingredients. Place a dollop on a pita wedge, sprinkle with paprika to serve.

Hummus
1 16 ounce can chickpeas, washed and drained
2 cloves garlic
1 lemon, juiced
3 tablespoons olive oil
2 teaspoons ground cumin
salt to taste
za’atar, for garnish

Place first 6 ingredients in a blender. Blitz until smooth, adding water, 2 tablespoons at a time as needed to process. Salt to taste. Place a dollop on a pita wedge, sprinkle with za’atar to serve.

Roasted Red Pepper Dip
2 cups roasted red peppers (if using jarred, drain and pat dry)
1 lemon, juiced
1 shallot, peeled and roughly chopped
1 clove garlic
1 cup tahini
salt to taste
capers, for garnish (or a single caper berry)

Place first six ingredients in a blender. Blitz until smooth. Salt to taste. Place a dollop on a pita wedge, sprinkle with capers to serve. Note: Replace tahini with yogurt, feta, almonds or walnuts for a totally new dip.

Moroccan Carrot Salad
1/2 pound carrots, washed, peeled and grated (about 4 large carrots)
1/2 cup plain yogurt
1/2 cup golden raisins
2 tablespoons olive oil
1 tablespoon honey
1 lemon, juiced
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon grated ginger
1/2 teaspoon salt

Mix ingredients until combined. Season with more salt to taste if desired. Serve as a side dish or with pita wedges (above). Note: Try this salad stuffed in a pita with roasted chicken or one of the above dips.