Mezze Platter Recipe

Prepare the hummus

If using store-bought hummus, transfer 1 cup to a shallow serving bowl and smooth the top with the back of a spoon. Drizzle 1 tablespoon olive oil over the hummus and dust lightly with 1/4 tsp sumac or a pinch of smoked paprika if desired.

Prepare the labneh

Spoon 1 cup labneh into a second shallow bowl. Use the back of a spoon to create a small well in the center. Sprinkle 1 tsp za'atar over the top, drizzle 1 tablespoon olive oil into the well and add a pinch of sea salt and pepper.

Arrange the feta

Place 3/4 cup crumbled feta into a small bowl or mound on the platter. Scatter the toasted pine nuts over the feta and drizzle a scant 1/2 teaspoon olive oil. Finish with a small pinch of black pepper and 1/4 tsp sumac.

Rinse and drain the mixed olives and place them in a small bowl. Arrange pickled cucumbers (cornichons) in another small dish.

Halve 1 cup grape tomatoes and lightly season with a pinch (about 1/8 tsp) of sea salt and a grind of black pepper. Place on the platter next to the labneh.

Slice the cucumber into rounds and fan them in a small stack. Arrange the roasted red pepper slices next to the tomatoes. Place the crudité (2 cups carrot sticks, celery, radish) in a cluster for dipping.

If using prepared spiced lamb meatballs or kofta: warm them in a 350°F (175°C) oven for 8–10 minutes until heated through, or pan-fry 2–3 minutes per side until warmed. Transfer 12 pieces to a small bowl or plate on the platter.

If using smoked or marinated salmon: arrange 100 g in a loose ribbon or small pile on the board. Garnish with a squeeze of lemon if desired.

Warm pita briefly in oven or on a skillet until pliable (about 3–4 minutes at 350°F or 1 minute per side on a hot skillet). Quarter the pitas and fan them near the hummus and labneh. Place 20 assorted crackers in a small stack near the cheeses.

Finish the platter by sprinkling the chopped parsley over the cheeses and around the platter for color. Scatter any remaining toasted pine nuts over the hummus and labneh as well.

Arrange lemon wedges on the board. Taste a few components and add up to 1/4 tsp more sea salt or pepper as needed across the platter. Provide small spoons for the hummus, labneh, and feta bowls.

Serve the mezze platter immediately while the small hot bites are warm, or cover and refrigerate for up to 3 hours before serving. Bring to room temperature for best flavor.