Description
This Middle-Eastern mezze platter brings bold, vibrant flavors and exciting variety that makes it way more interesting than a standard platter. Make the dips and salads ahead, then just arrange everything before guests arrive for an interactive, flavor-packed spread everyone loves.
Ingredients
Dips:
- 2 cups hummus (homemade or store-bought)
- 1½ cups vegan tzatziki (homemade or store-bought)
Salad:
- 3 cups tabbouleh (homemade or store-bought)
Protein:
- 10-15 vegan falafels (homemade or store-bought)
Vegetables:
- 200g / 7.05 ounces baby / snacking carrots, halved or quartered
- 200g / 7.05 ounces baby cucumbers (or Persian cucumbers), halved or quartered
- 1 bunch radishes, halved or quartered
- 2 cups cherry tomatoes, halved or quartered
- 2 medium eggplants, sliced and grilled
Other components:
- 1 cup marinated olives
- 200g / 7 ounces dolmades (stuffed grape leaves)*
- 200g / 7 ounces vegan feta, cubed (optional: tossed with red pepper flakes, dried oregano, dried thyme in olive oil)
- 10-12 Medjool dates
- 20-24 almonds
- 1 loaf Turkish bread, cut into pieces
- Flatbread or crackers, for serving
Garnish:
- ½ cup pomegranate arils
- 1 lemon, sliced
- Fresh herbs (parsley, mint, or dill)
Instructions
- Prepare or purchase components: Make your hummus, tzatziki, tabbouleh, and falafels according to the linked recipes, or use good-quality store-bought versions.
- Grill the eggplant: Slice eggplants into ½-inch rounds, brush with olive oil, and grill on a barbecue or grill pan until tender and lightly charred. Set aside.
- Prep the vegetables: Leave some baby carrots, baby cucumbers, cherry tomatoes, and radishes whole; others halve and quarter. Arrange on a platter or keep in containers until ready to serve.
- Marinate the feta (optional): Cube the vegan feta and toss with olive oil, red chilli flakes, and fresh or dried herbs (such as oregano, thyme, or parsley). Let it sit while you prepare the other components.
- Stuff the dates: If not already prepared, carefully slice each date open and tuck two almonds inside.
- Assemble the platter:
- Place the hummus and tzatziki in small serving bowls on your platter or board.
- Add the tabbouleh to another bowl or spread it on one section of the board.
- Arrange the falafels, dolmades, and grilled eggplant on the platter.
- Fill in with fresh vegetables, olives, feta, and stuffed dates.
- Tuck in pieces of Turkish bread, crackers and flatbread around the edges.
- Scatter pomegranate arils over the top.
- Place lemon slices around the platter.
- Garnish with fresh herbs.
- Serve: Let guests build their own plates, scooping dips with bread and vegetables, adding falafels and other components as they like.
Notes
Time-saving: This recipe assumes you’re using a mix of homemade and store-bought items. If making everything from scratch, start the prep of the dips and falafels the day before.
Scaling: This serves 6-8 as part of a larger meal. For a main course, plan on this serving 4 people.
Dolmades: These are easiest to buy. Look for them in jars or tins in the international aisle or deli section. Check the label—most are naturally vegan, but some contain meat.
