Mixed Platter Recipe

Prepare chickpeas

If using canned chickpeas, drain and rinse. For creamier hummus, remove skins by gently pinching each chickpea or rub between towels; this is optional but yields smoother texture.

In a food processor combine chickpeas, tahini, lemon juice, garlic, cumin, and salt. Process until a coarse paste forms.

With the processor running, stream in olive oil and 1–2 tablespoons cold water until mixture is very smooth and spreadable. Stop and scrape down sides as needed.

Taste and adjust seasoning with additional salt, lemon, or water for desired consistency. Transfer to a shallow serving dish and make a small well in the center.

Drizzle a little olive oil on top and garnish with paprika and chopped parsley.

Preheat oven to 450°F (230°C) or prepare a hot grill. Prick eggplants with a fork several times to prevent bursting.

Roast whole eggplants directly on the oven rack or on a grill, turning occasionally, until the skin is charred and the flesh is very soft, about 30–40 minutes for oven. Allow to cool until manageable.

Slice the eggplants open and scoop the flesh into a colander. Let drain 10–15 minutes to remove excess liquid, then gently squeeze or press to remove extra moisture.

In a bowl or food processor combine the eggplant flesh, tahini, garlic, lemon juice, olive oil, smoked paprika and salt. Pulse or mash to a slightly chunky texture—baba ghanoush traditionally keeps some texture compared with muttabal.

Adjust seasoning, stir in chopped parsley, transfer to serving dish and drizzle a little olive oil on top.

Roast the eggplant (or broil/grill) until the skin is charred and the flesh is very soft, about 25–35 minutes. Let cool, then split and scoop flesh into a sieve; let drain 10 minutes to remove excess liquid.

Transfer eggplant flesh to a food processor. Add tahini, garlic, lemon juice, olive oil and salt. Process until completely smooth and creamy.

Taste and adjust lemon, salt or tahini. Transfer to serving bowl and optionally top with pomegranate seeds and a drizzle of olive oil.

If using fresh peppers, roast them over a gas flame, under a broiler, or on a hot grill until skins are blackened and blistered, then place in a covered bowl to steam 10 minutes and peel. If using jarred roasted peppers, drain well.

Toast walnuts in a dry skillet over medium heat until fragrant, 3–5 minutes, then let cool slightly.

In a food processor combine roasted peppers, toasted walnuts, lemon juice, pomegranate molasses, olive oil, smoked paprika, cumin, red pepper flakes (if using), salt and breadcrumbs. Pulse until a coarse but spreadable paste forms. Add a little water or extra olive oil if needed to reach desired consistency.

Taste and adjust acidity, sweetness, or salt. Transfer to a bowl and drizzle with a bit more olive oil before serving.

Rinse the jarred grape leaves under cold water to remove brine and drain. If fresh vine leaves are used, blanch them briefly in boiling water and drain.

Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the finely chopped onion until translucent, about 5 minutes. Add rinsed rice and stir to coat for 2 minutes.

Stir in chopped parsley, dill, and mint, tomato paste, salt and pepper. Add 1/2 cup of the lemon juice and 1/2 cup water (reserve remaining lemon juice for later). Cook, stirring, for 2–3 minutes just to combine—do not fully cook the rice; it should remain slightly undercooked because it will finish cooking inside the leaves.

Let the filling cool until comfortable to work with. Place a grape leaf shiny side down, put about 1 teaspoon to 1 tablespoon (depending on leaf size) of filling near the stem end, fold sides over and roll up tightly like a cigar. Repeat until all filling and leaves are used.

Line the bottom of a medium saucepan with a few leftover or torn grape leaves to prevent sticking. Arrange stuffed rolls seam-side down in tight concentric layers.

Whisk together remaining olive oil and remaining lemon juice (about 1/4 cup lemon juice left from listed 1/2 cup; adjust if needed) and pour over the rolls. Add enough water to just cover the rolls (about 1 cup). Place a small plate or heatproof lid on top to keep rolls submerged.

Cover the pot and simmer gently over low heat for 35–45 minutes until rice is tender. Remove from heat and let cool in the pot to room temperature to allow flavors to meld.

Serve yalanji at room temperature or chilled. Drizzle with a little extra olive oil and an extra squeeze of lemon if desired.