KM0 Levantine sharing plate, made to order.
The centrepiece of the Deli Santa Maria table.
A Levantine spread built for sharing: hummus, beetroot tahini, tzatziki, matbucha, crispy falafel, Fried eggplant with chickpeas and tahini & warm pita.
Everything made the same morning,
everything KM0 Mallorcan where possible.
Reserve a table on WhatsApp: +34 628 00 80 66
THE STORY
Meze is not a dish. It is a way of eating, small plates arranged in the centre of the table, everyone reaching, nobody waiting. In Levantine culture it is how you welcome guests, how you slow down a meal, how you turn lunch into an afternoon.
At Deli Santa Maria, the meze mixto is our way of showing you everything we do in one plate. The hummus is made daily from dried chickpeas. The falafel is fried to order. The pita comes out of the oven warm. This is the whole kitchen in one sharing plate.
Come as two and share the classic spread, or bring the whole table and let it grow, more dips, more falafel, more pita. It is built to be picked at slowly, everyone reaching in.
MADE THE SAME MORNING
Everything on the meze is made in our kitchen the same day it is served. The hummus starts as dried chickpeas soaked overnight, never a tub. The matbucha cooks down slowly until it turns sweet and jammy. The tzatziki is our own dairy-free version, made with cashew instead of yogurt. The falafel is ground and fried to order. Nothing waits around. Small details, big difference.
WHEN TO COME
Best time for meze
Weekday mornings and noon are calm and easy, perfect for a slow shared lunch. Sundays bring the market crowd for brunch, and the meze grande is a favourite for family tables, so it is best to reserve on WhatsApp if you are coming with four or more people. Closed Saturdays. See our Contact page for current opening hours.
MEZE DIP RECIPES
HUMMUS
Makes a generous bowl. Ingredients: 200 g dried chickpeas; 1 teaspoon baking soda; 4 tablespoons tahini; juice of 1 to 2 lemons; 1 garlic clove; 4 to 6 tablespoons iced water; salt and a pinch of cumin; olive oil to finish.
Method: 1. Soak the chickpeas overnight in cold water with half the baking soda. Drain. 2. Cook in fresh water with the rest of the baking soda until very soft, 40 minutes to an hour. Skim off the loose skins as they rise. 3. Drain, keeping a little cooking water. Blend the warm chickpeas with the tahini, lemon, garlic, salt and cumin. 4. With the motor running, add iced water a spoon at a time until pale and creamy. Adjust lemon and salt. 5. Spread in a bowl, make a swirl, pour over olive oil.
BEETROOT TAHINI
Makes a small bowl. Ingredients: 2 medium beetroots; 3 tablespoons tahini; juice of half a lemon; 1 small garlic clove; salt; olive oil to finish.
Method: 1. Roast the beetroots whole, wrapped in foil, at 200 C until tender, about an hour. Cool and peel. 2. Blend with the tahini, lemon, garlic and salt until smooth and vivid pink. 3. Taste for lemon and salt, spread in a bowl, finish with olive oil.
MATBUCHA
Makes a small bowl. Ingredients: 4 ripe tomatoes, chopped; 2 red peppers; 3 garlic cloves, sliced; 3 tablespoons olive oil; 1 teaspoon sweet paprika; a pinch of chilli; salt.
Method: 1. Roast the peppers until blackened, steam covered, then peel and chop. 2. Warm the oil, soften the garlic, add tomatoes, paprika, chilli and salt. 3. Cook low and slow 40 minutes or more until thick and jammy. Stir in the peppers, cook 10 minutes more. 4. Cool a little. Best warm or at room temperature.
TZATZIKI
Makes a small bowl. Ingredients: 100 g cashews soaked in hot water 30 minutes; 1 small cucumber; 1 garlic clove; juice of half a lemon; 2 tablespoons olive oil; fresh dill or mint; salt.
Method: 1. Drain the cashews and blend with garlic, lemon, olive oil, salt and a splash of water until thick and creamy. 2. Grate the cucumber, squeeze out the water, fold in with chopped dill or mint. 3. Rest 20 minutes. Serve cool.
FAQ
Q: Is the meze mixto vegan?
A: The meze solo, mixto and grande are all fully vegan as standard, hummus, beetroot tahini, tzatziki (our version uses cashew, not dairy), matbucha, falafel and pita, all plant based. If you want to add a poached egg or labneh, ask and we will arrange it.
Q: How many people does each size serve?
A: The solo is generous for one light appetite or a starter for two. The mixto is designed for two, it is the sweet spot. The grande serves four comfortably. For larger groups, we recommend multiple grandes or a custom catering order.
Q: Does the meze travel well for takeaway?
A: Yes, we pack the dips in sealed jars and the falafel separately so nothing goes soggy. The pitas are wrapped. Best eaten within 30 minutes.
For catering orders of 10 or more people, contact us via WhatsApp at least 5 days in advance.
Q: Can I order meze for a private event or catering?
A: Yes, the meze grande is our most requested catering format.
We can prepare for groups from 10 to 80 people.
Message us on WhatsApp +34 628 00 80 66 to discuss.
Find us: Carrer de l'Església, 13, Santa Maria del Camí, Mallorca
Reserve via WhatsApp: +34 628 00 80 66
Or see the full menu, meze mixto is one of the dishes we make fresh every day.
See full menu: deli-caffe.com/menu
