Meze stack

May 4, 2011 (Last Updated: January 11, 2019)
Meze stack recipe

Use your imagination and create towers of Mediterranean delights for your next party. Add anything with a Mediterranean flavour to these savoury stacks: olives, marinated peppers, artichokes, roast tomatoes, dolmades, dips, breads… whatever you fancy. A Meze stack is always a hit!

Meze stack

Serves: 4 - 6
Cooking Time: 20 mins


  • Meatballs

  • 45ml (3 tbsp) butter
  • 30ml (2 tbsp) olive/avocado oil
  • 2 garlic cloves, finely chopped
  • 1 onion, finely chopped
  • 560g beef mince
  • salt and freshly ground black pepper, to taste
  • 1 large egg
  • 180g fresh breadcrumbs
  • Driftwood board from Loads of Living
  • 60ml (¼ cup) fresh flat-leaf parsley, finely chopped
  • 30ml (2 tbsp) dried oregano
  • zest of 1 lemon
  • cake flour, for coating
  • vegetable oil, for deep-frying
  • Sesame-coated feta

  • 1 large egg
  • 45ml (3 tbsp) sesame oil
  • 225g traditional feta rounds
  • 80ml ( cup) sesame seeds
  • oil, for frying



For the meatballs, heat the butter and oil in a frying pan and gently sauté the garlic and onion for a few minutes.


Put the mince in a bowl and season. Add the onion mixture from the pan together with the egg, breadcrumbs, parsley, oregano and zest and mix to combine well.


Wet your hands and roll the mixture into tiny meatballs, rolling them in the flour to coat lightly.


Heat the oil and deep-fry the meatballs until golden, about 3 minutes. Drain on paper towel and keep warm.


For the feta, whisk the egg and oil well together. Place the feta in the egg mixture and leave to soak for a few minutes.


Roll the feta in the sesame seeds and refrigerate for 5 minutes.


Heat the oil and pan-fry the feta until golden and slightly soft on the inside, about 5 – 8 minutes.


Drain on paper towel and serve warm with the meatballs and additions of your choice.

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