mezze

A delicious Greek mezze platter filled with pita bread, dips, fresh vegetables and cheese is the perfect way to feed a crowd and perfect for entertaining.

Greek mezze platter

hummus

Easy Greek Tzatziki

Greek meatballs with feta cheese

Dolmades

Kalamata olives

Feta cheese (Drizzled

baby cucumbers

tomatoes

pita bread

Place all the ingredients on a large platter in groups to make serving easier.

Drizzle the feta cheese with olive oil and sprinkle with dried oregano.

Drizzle olive oil over the hummus and top with toasted pine nuts (optional)

Add warmed pita bread and serve.

This Greek Meze Platter has all of the popular Greek spreads! It will for sure impress your guests! By adding some traditional Greek dips, veggies, and lots of pita bread, you can easily re-create this platter at home for YOUR next party!

The Ultimate Greek Meze Platter

11.6 oz Green Olives (Cento Cerignola Green Olives)

oz Marinated Artichoke Hearts (Cento Marinated Artichoke Hearts)

11.6 oz Kalamata Olives (Cento North & South Pitted Olives)

oz Pepperoncini (Cento Pepperoncini)

oz Roasted Peppers (Cento Roasted Red & Yellow Peppers)

oz Feta Block (in brine)

oz Cherry Tomatoes

5-6 Mini Seedless Cucumbers

Celery Stalks

7 oz Can Dolmas (Stuffed Grape Leaves)

6-8 oz Hard Greek Cheese (Look

oz Pita Bread

Long Fresh Baguette

4.2 oz Breadsticks (Bellino Artisan Sesame)

4.2 oz Mini Bruschette (Bellino Classico Bruschette)

Tzatziki Dip

Melitzanosalata Spread

Skordalia Spread

Spicy Feta Spread

Grab a large cutting board or platter. Add the tzatziki, melitzanosalata (eggplant spread), potato spread (skordalia) and spicy feta spread to small bowls, plates OR just scoop directly onto your board.

Arrange all of the other ingredients around the spreads so the colors are nicely distributed. There is no right or wrong way to do this. Just try not to put all of your green veggies next to each other. Same for the red. Add mini spoons to each dip so your guests can spread each dip easily.

Save your breads (pita, sliced bread, bruschetta and breadsticks) for last so they don&#x27;t go stale. I like to warm my pita bread and sliced bread just before serving!

With this fresh, healthy and eclectic Middle Eastern appetizer platter, you can be sure that all of your guests will have something they can eat at your party, regardless of their dietary restriction.

Middle Eastern appetizer platter

Gluten-free almond lavosh crackers (https://immigrantstable.com/2015/12/10/gluten-free-almond-lavosh-crackers/)

Spicy Moroccan carrot salad (https://immigrantstable.com/2015/11/30/spicy-moroccan-carrot-salad/)

Whipped goat labaneh

Olives

Pomegranate seeds

almonds

pistachios

Natural Delights almond date rolls (https://naturaldelights.com/products/almond-date-rolls)

Eggplant zaaluk (https://immigrantstable.com/2015/09/29/roasted-eggplant-salad-duo/)

Prepare spicy Moroccan carrot salad: https://immigrantstable.com/2015/11/30/spicy-moroccan-carrot-salad

Prepare lavosh crackers: https://immigrantstable.com/2015/12/10/gluten-free-almond-lavosh-crackers/#.WtdH74jwZPY

Serve everything mixed together on one large platter, except the olives, which should be served in small bowls. Serve additional bowls for the olive pits.

Dig in with gleeful abandon!

Kisir is a popular Turkish salad of bulgur wheat, chopped tomatoes, cucumbers, peppers, spring onions, loads of fresh herbs, nuts and a hint of chili.

Turkish kisir salad

bulgur wheat

tomato paste

plum tomatoes / 3 regular large tomatoes

Lebanese cucumber, diced finely

banana pepper, diced finely

spring onions, white part finely sliced

tbsp / 30 ml pomegranate molasses*

tbsp / 45 ml extra virgin olive oil

tsp sea salt +

pepper,

pomegranate

g of hazelnuts, lightly toasted (optional)

fresh mint, leaves

parsley,

Boil a kettle of water, you will need about 700 ml to pour over bulgur wheat. The best ratio in my opinion is 1 volume of bulgur wheat to a bit less than 2 volumes of water.

Place bulgur wheat into a large bowl, pour boiling water over it and cover immediately. Let it sit for 20 minutes without taking the lid off.

If you are using regular tomatoes, deseed them first and then chop into a fine dice. Plum tomatoes can be diced without deseeding as they contain much less water.

Mix tomato paste, olive oil and pomegranate molasses together. Once the bulgur wheat is ready, mix oil/tomato paste/pomegranate molasses mixture into it. Use your hands to incorporate it well. Now mix in diced veg, chopped herbs, hazelnuts and most of the pomegranate seeds. Season with salt, pepper and chilli. Start off with 1 level tsp of salt, taste and add more if needed.

Let it stand for about 20 mins for the flavours to marry up. Serve sprinkled with extra pomegranate seeds and a few whole mint and parsley leaves.

Greg Malouf's reworked babaganoush pairs perfectly with Turkish bread and, for a lighter option, crunchy baby cucumbers.

Greg Malouf's smoky eggplant puree whipped with Gruyere

eggplants

lemon,

(80 milliliters) thickened cream

Gruyere or cheddar cheese, grated

tsp nutmeg

Turkish red pepper flakes

micro parsley

Turkish flatbread

olives

Vegan Greek zucchini fritters are a beautiful mezze dish. Traditionally, they contain eggs and feta, but we've managed to veganise ours to a great effect.

Vegan Greek zucchini fritters

kg / 35 oz zucchini

spring onions, thinly chopped

garlic cloves, finely grated

lemon

salt,

black pepper

tbsp fresh dill, finely chopped

tbsp fresh mint, finely chopped

tbsp capers*, blotted

about ½ cup wholemeal flour, or rice flour

olive oil,

If using flax meal, put it into a small bowl and add 4 tbsp of water to it. Mix well and put into the fridge for the mixture to thicken and get all gelatinous.

Season grated zucchini with generous amount of salt (I used 2 tsp) and place it on a fine sieve over a bowl. Set aside for at least 30 mins.

After 30 mins, squeeze all the moisture out of the grated zucchini by placing in the middle of a muslin cloth, gathering the ends and squeezing the 'zucchini ball' tight. Or you could simply use your hands squeezing the moisture out in small batches. Take care to do it properly as it is very important for the grated zucchini to be as dry as possible or else your fritters will get soggy and not that nice.

Place squeezed zucchini in a bowl. Add herbs, lemon zest, pepper , grated garlic, chopped capers and spring onions to it. Mix very well.

If using aquafaba, froth it up with a hand whisk first and add it to the zucchini mixture. If using flax seed, take it out of the fridge and add it into the zucchini mixture directly.

Add enough flour and breadcrumbs to ensure that your mixture isn't wet, yet you will still be able to form patties out of it easily.

Put the mixture into the fridge for an hour or so that it is easier to form patties.

Once you've chilled your mixture, form small patties (mine weighed 50 g each) with your hands. Grab a chunk of mixture and squeeze it well in your hand first to extract even a tiny amount of excess moisture. Then proceed to form a patty.

Heat up 1-2 cm of oil in a small pan. Once the oil is hot (but not too hot or else they will burn on the outside), place a few fritters on it and fry them without turning for about 2-3 minutes. After 2 minutes, check one of the fritters and if it's nicely browned gently flip it to the other size and fry for the same amount of time.

Serve with a dollop of yoghurt seasoned with a bit of lemon juice and salt and pepper.

Satisfying and superhealthy, enjoy at room temperature as part of a meze, or on top of toasted sourdough

Gigantes plaki

dried butter beans

tbsp Greek extra virgin olive oil,

Spanish onion, finely chopped

garlic cloves, finely chopped

tomato purée

ripe tomatoes, skins removed, roughly chopped

tsp sugar

oregano

cinnamon

tbsp chopped flat-leaf parsley, plus extra to serve

Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside.

Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan, tip in the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the tomato purée, cook for a further min, add remaining ingredients, then simmer for 2-3 mins. Season generously, then stir in the beans. Tip into a large ovenproof dish, then bake for approximately 1 hr, uncovered and without stirring, until the beans are tender. The beans will absorb all the fabulous flavours and the sauce will thicken. Allow to cool, then scatter with parsley and drizzle with a little more olive oil to serve.

One of the incredible street foods of the Middle Eastern world, this falafel recipe is the authentic one to try.

Falafel Recipe

Chickpeas (dried, soaked overnight)

Cilantro (finely chopped)

Parsley (finely chopped)

Garlic Cloves (minced)

tsp Coriander (ground)

tsp Cumin (ground)

Lemon

Salt

tbsp Olive Oil

½ tsp Baking Soda

½ tsp Baking Powder

tbsp Vinegar

1½ tbsp Tahini

Chili Pepper

½ Onion

Soak chickpeas overnight in a generous amount of water.

Drain chickpeas and add to a food processor.

Add all other ingredients to the chickpeas.

Process until well mixed and mixture resembles coarse wet sand.

Use a falafel scooper or shape into balls using your hands.

Deep fry until golden brown.

Drain on paper towels.

Serve while hot.

One of the incredible street foods of the Middle Eastern world, this falafel recipe is the authentic one to try 🧆

RECIPE: https://www.cheftariq.com/recipe/falafel/

SUBSCRIBE: http://bit.ly/ChefTariq

Get my FREE eBook 'The Perfect Mezze': https://www.cheftariq.com/perfect-mezze-ebook/

ABOUT CHEF TARIQ:
I’m a food, travel & lifestyle blogger who is passionate about creating recipes from my Arab American background. I love to travel and share my experiences and top tips along the way!

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Falafel (The Crispy Traditional Way) | Chef Tariq

A beautiful and simple Arabic aubergine dip with a slight spicy kick. This Moutabal is perfect served with warm pitta bread or crudites

Moutabal (Arabic Aubergine Dip)

aubergine / eggplant

tsp tahini

garlic, crushed

green chilli pepper – seeds removed & finely diced

olive oil

lemon juice

parsley

pomegranate seeds & pinch paprika to serve

Slice the aubergine in half and place, sliced side down, on a baking sheet covered with baking paper. Place the tray in the center of the oven for 30 minutes or until tender. The flesh should feel like the skin has almost collapsed from it. Allow to cool.

Once cooled, peel the skins from the aubergines.

In a blender, combine the tahini, garlic, chilli pepper, lemon juice, olive oil, parsley and aubergine flesh. See note 1. Season well &amp; blitz.

Spoon into a serving bowl and decorate with the pomegranate seeds and paprika (dip a slighly wet fork into the paprika to get those pretty decorative lines). Serve with pitta bread and / or crudites. 

We made this as a cold mezze (and the beetroot hummus from this site) for a Middle Easter BBQ and we’re pleased with the consistency. I was especially thankful for the tip to cook the eggplants / aubergines until they looked like they were collapsing from the skin. I think I’ve been undercooking them in the past.

Simple antipasto

(about 70 grams) buffalo mozzarella

prosciutto

salami

pesto

(60 milliliters) extra virgin olive oil

can cannellini beans, rinsed, drained

king prawns, peeled, deveined, tails intact

tomatoes,

Grissini (breadsticks), to serve

Begin your dinner party with this luscious, creamy dip. You can make it up to 2 days ahead.

Spinach & feta dip with grilled flatbread

English spinach, leaves picked, washed with water clinging to the leaves

(1 cup) fresh ricotta

creamy feta, crumbled

green shallots, ends trimmed, finely chopped

garlic clove, crushed

salt

Lebanese bread,

This spinach and yoghurt dip is delicious served with pide or flat bread.

Spinach and yoghurt dip

brown onion, halved, finely chopped

baby spinach leaves

tsp allspice

(1 cup) Greek-style natural yoghurt

Salt & black pepper

Lebanese cheese fatayers are savory pastries found throughout the Middle East. Fatayers can also be filled with meat (lamb is traditional.) Fatayers are found throughout the Arab world in pastry shops and market stalls.  They can be triangular in shape or cigar-shaped (like the recipe below.) Lebanese cheese fatayers are similar to the Turkish pogacas or the Latin American empanada, or the Eastern European Burek.

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Top 22 mezze recipes from across the web

The most viewed mezze recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Greek mezze platter

The Ultimate Greek Meze Platter

Middle Eastern appetizer platter

Turkish kisir salad

Greg Malouf's smoky eggplant puree ...

Vegan Greek zucchini fritters

Gigantes plaki

The Ultimate Greek Meze Platter

Falafel Recipe

Moutabal (Arabic Aubergine Dip)

Simple antipasto

Spinach & feta dip with grilled fla...

Spinach and yoghurt dip

Lebanese Cheese Fatayer Recipe Card

Red lentil & sweet potato pâté

Mediterranean feta salad with pomeg...

Homemade Labneh

Greek Butter Beans With Tomato Sauc...

Best Hummus Recipe (Soft and Fluffy...

Vegetarian Stuffed Grape Leaves

Beer-battered lemon and prawns

Frying pan chicken shawarma with le...

The most viewed mezze recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine