Al Kofeia Mazzah Recipe

Place the drained chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt in a food processor. Process until smooth, scraping down sides as needed.

With the motor running, add reserved chickpea liquid (or water) 1 tablespoon at a time until the hummus reaches a creamy, spreadable consistency (about 2 tablespoons). Taste and adjust salt or lemon juice.

Transfer to a shallow serving dish, make a shallow well in the center, drizzle 1 tablespoon olive oil, sprinkle smoked paprika and chopped parsley.

Roast the eggplants

Preheat oven to 220°C (425°F). Prick eggplants a few times with a fork and roast whole on a baking sheet for 30–40 minutes, turning once, until skin is charred and flesh is very soft. Alternatively, char directly over a gas flame or grill.

Let eggplants cool slightly, then peel and scoop the flesh into a colander to drain 10 minutes to remove excess liquid.

Transfer the flesh to a bowl or food processor with tahini, lemon juice, minced garlic, olive oil, smoked paprika, cumin, and salt. Pulse or mash to a slightly coarse, smoky dip. Adjust seasoning to taste.

Spoon into a serving bowl, drizzle a little olive oil and sprinkle chopped parsley.

Toast walnuts

Preheat a small skillet over medium heat. Toast walnuts, stirring, until fragrant and lightly browned, 3–5 minutes. Let cool slightly.

In a food processor combine roasted red peppers, toasted walnuts, lemon juice, pomegranate molasses, olive oil, smoked paprika, cumin, Aleppo pepper, and salt. Process until mostly smooth but still a little textured. If mixture is too loose, add breadcrumbs 1 tablespoon at a time to reach desired body.

Taste and adjust pomegranate molasses for sweetness/acidity and salt. Transfer to a bowl and drizzle 1 teaspoon olive oil on top.

Place fine bulgur in a bowl, cover with 3/4 cup boiling water, let sit 10 minutes until softened, then squeeze out excess water in a clean cloth or fine sieve. Alternatively use very finely chopped soaked bulgur.

Combine the drained bulgur, finely chopped parsley, mint, diced tomatoes, and sliced green onions in a mixing bowl.

Whisk together lemon juice, olive oil, salt, and pepper; pour over salad and toss thoroughly. Let sit 10–15 minutes for flavors to meld, then taste and adjust seasoning.

If making labneh from Greek yogurt: mix yogurt with salt, then line a fine mesh strainer with cheesecloth and place over a bowl. Spoon yogurt into cloth, gather edges and tie, refrigerate 6–12 hours (or up to 24) to drain until thickened to a cream-cheese-like consistency.

Transfer labneh to a serving dish, create a small well, drizzle with olive oil, sprinkle za'atar if using and cracked black pepper.

Roast cauliflower

Preheat oven to 220°C (425°F). Toss cauliflower florets with olive oil, cumin, and salt on a baking sheet. Roast 20–25 minutes until edges are browned and florets are tender, tossing once halfway.

Make tahini drizzle

Whisk tahini with lemon juice and warm water until smooth and pourable; if too thick add a little more warm water, 1 teaspoon at a time, to reach a sauce consistency.

Arrange roasted cauliflower on a small platter, drizzle tahini over the top, scatter pomegranate seeds and toasted pine nuts or pistachios.

Select a large platter. Spoon hummus, babaghanoush, muhammarah, tabbouleh, and labneh into separate shallow dishes or sections on the platter, leaving space between each so guests can dip without mixing flavors.

Place the chef's special (roasted cauliflower) on the platter as the central or side highlight.

Drizzle remaining olive oil lightly across dips, add extra garnishes (parsley, smoked paprika, pomegranate seeds), arrange warm pita wedges and lemon wedges around the dips.

Serve at room temperature. Provide small spoons or spreaders for each dip and enjoy family-style.