Meza Platter Recipe

Make the hummus

In a food processor combine the cooked chickpeas, tahini, lemon juice and garlic. Pulse until roughly combined, then stream in olive oil and cold water while processing until very smooth (about 2–3 minutes). Add cumin and salt, pulse to incorporate. Taste and adjust lemon or salt. Transfer to a serving bowl, smooth the top, drizzle with 1 tbsp extra virgin olive oil and sprinkle paprika.

Roast and assemble

Preheat oven to 450°F (230°C). Prick eggplants with a fork and roast whole on a baking sheet for 35–45 minutes until skin is charred and flesh very soft. Alternatively, char over a gas flame or grill. Cool until manageable, peel and scoop flesh into a colander to drain 10 minutes. Transfer flesh to a bowl or food processor with tahini, lemon juice, garlic, olive oil, smoked paprika and salt. Mash with a fork for a chunky texture or process briefly for smooth. Adjust seasoning. Spoon into a bowl and garnish with chopped parsley and a drizzle of olive oil.

Soak bulgur and chop herbs

Place fine bulgur in a small bowl and pour boiling water over it. Cover and let soak 10–12 minutes until tender, then drain any excess and squeeze out moisture with a clean towel or fine sieve. While bulgur soaks, finely chop parsley and mint, dice tomatoes and slice green onions.

Mix tabouli

In a large bowl combine drained bulgur, parsley, mint, tomatoes and green onions. Whisk together lemon juice, olive oil, salt and pepper and pour over salad. Toss thoroughly and refrigerate 15–30 minutes for flavors to meld. Taste and adjust salt or lemon.

Prepare filling

Combine parboiled short-grain rice, toasted pine nuts, chopped dill and mint, olive oil, lemon juice and salt in a bowl. Mix well.

Roll dolmas

Lay a grape leaf shiny side down. Place about 1–2 tsp of filling near the stem end, fold sides over and roll tightly toward the tip. Repeat until leaves are used. Pack rolls snugly in a small pot seam-side down. Add enough water to come halfway up the rolls, place a small plate on top to keep them submerged, and simmer gently 20–25 minutes until rice is tender. Drain and chill. Serve at room temperature with lemon wedges.

Assemble labneh

If making labneh from plain yogurt, line a sieve with cheesecloth and strain 6–8 hours to thicken (optional). For this platter, stir Greek yogurt with salt and grated/drained cucumber (if using). Transfer to a serving dish, smooth top, drizzle with olive oil and sprinkle za'atar. Serve chilled or at room temperature.

Make falafel mixture

Drain soaked chickpeas thoroughly and pat dry. In a food processor combine chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking powder, flour and salt. Pulse until mixture holds together but is still coarse (not a paste). If too loose add a little more flour. Refrigerate 30 minutes to firm.

Cook falafel

Form mixture into small balls or patties (about 1–1.5 tbsp each). For pan-fry: heat 2–3 tbsp vegetable oil in a skillet over medium heat and fry falafel in batches 2–3 minutes per side until deep golden and cooked through. For baking: preheat oven to 400°F (200°C), brush or spray falafel with oil, place on a baking sheet and bake 20–25 minutes, turning once, until browned. Drain on paper towels and keep warm.

Rinse and drain mixed pickles. Slice cucumbers and radishes and arrange with lemon wedges on the platter. Keep chilled until serving.

Warm pita in a low oven (300°F / 150°C) for 5–8 minutes or wrap in foil and heat briefly. Cut into triangles. Arrange warm pita, drizzle with a bit of olive oil and sprinkle sumac over selected dips if desired.

On a large shallow platter or board, place small bowls or mounds of hummus, baba ganoush, tabouli, labneh and a cluster of dolmas. Add a pile of falafel, bowl of pickles and arranged cucumber/radish slices. Tuck warm pita triangles around the edges, garnish hummus and baba ganoush with olive oil and herbs, scatter extra parsley and lemon wedges. Serve immediately so guests can sample a portion of each item.