Turkish meze platter assorted appetizers (Print Version)

A colorful Turkish spread of hummus, dolmas, cheeses, olives, and fresh garnishes perfect for any gathering.

# What You'll Need:

→ Hummus

01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 2 tablespoons tahini
03 - 2 tablespoons extra-virgin olive oil
04 - 1 clove garlic, minced
05 - 2 tablespoons fresh lemon juice
06 - 1/2 teaspoon ground cumin
07 - Salt and black pepper, to taste

→ Dolmas (Stuffed Grape Leaves)

08 - 12 ready-made stuffed grape leaves

→ Cheese Selection

09 - 3.5 oz feta cheese, cubed
10 - 3.5 oz beyaz peynir or substitute with feta
11 - 3.5 oz kasseri or halloumi cheese, sliced

→ Olives

12 - 3.5 oz mixed Turkish olives (green and black), pitted if preferred
13 - 1 tablespoon extra-virgin olive oil
14 - 1/2 teaspoon dried oregano

→ Garnishes & Accompaniments

15 - 1 small cucumber, sliced
16 - 1 medium tomato, cut into wedges
17 - 1 lemon, cut into wedges
18 - 2 tablespoons fresh parsley, chopped
19 - Warm pita or flatbread, to serve

# Cooking Steps:

01 - In a food processor, blend chickpeas, tahini, olive oil, garlic, lemon juice, cumin, salt, and pepper until smooth. Adjust seasoning to taste. Transfer to a bowl and drizzle with olive oil. Optionally, sprinkle paprika or sumac.
02 - Place stuffed grape leaves neatly on the serving platter.
03 - Cut cheeses into bite-sized pieces and arrange them in groups on the platter.
04 - Toss olives with olive oil and oregano, then place in a bowl or scatter around the platter.
05 - Arrange cucumber and tomato slices, lemon wedges, and sprinkle fresh parsley over the platter to enhance color and freshness.
06 - Accompany the platter with warm pita or flatbread cut into triangles.

# Expert Advice:

01 -
  • It comes together in less than an hour, yet tastes like you've been cooking all day.
  • Everyone finds something they love—there's no such thing as a picky eater at a meze table.
  • You can prep everything ahead and simply arrange it when guests arrive, turning stress into style.
02 -
  • Hummus tastes better the next day after the flavors have married overnight, so make it an hour or two ahead if you can.
  • If your olives are extremely salty, rinse them quickly under cold water and pat dry—this small step prevents the entire platter from tasting one-note.
  • Warm bread makes or breaks this meal; cold pita will disappoint, so time that oven heat for just before guests sit down.
03 -
  • Make your hummus the day before and let it rest in the fridge—the flavors deepen and the texture becomes even silkier.
  • Taste everything before you plate it; store-bought components vary in saltiness and quality, so small adjustments in how you season and dress things can transform a good platter into an unforgettable one.
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