Platter Recipe

Grate the peeled cucumber, then squeeze out excess moisture in a clean towel or fine-mesh sieve until mostly dry to avoid watery yogurt.

In a mixing bowl, whisk the yogurt until smooth. Stir in the grated cucumber, minced garlic, chopped dill, lemon juice, and olive oil.

Season with salt and black pepper, taste and adjust. Chill in the refrigerator while you prepare the other components to let flavors meld (at least 15–20 minutes).

If using dried lentils, rinse and simmer 1/2 cup dried lentils in 1.5 cups water until tender (15–20 minutes), drain and cool. If using pre-cooked lentils, rinse and drain.

In a bowl, mash half of the cooked lentils lightly with a fork, leaving the rest whole for texture.

Whisk the yogurt until smooth, then fold in the mashed and whole lentils, finely diced onion, minced garlic, ground cumin, lemon juice, and olive oil.

Season with salt and pepper, stir in chopped parsley, taste and adjust. Refrigerate 15 minutes to allow flavors to combine.

Roast the eggplant whole over a gas flame, under a broiler, or on a baking sheet at 425°F (220°C) until the skin is charred and flesh is very soft (25–35 minutes). Let cool slightly, then peel and discard skin; drain any excess liquid from the flesh.

Chop or mash the roasted eggplant into a relatively smooth puree with a fork or in a bowl.

Whisk the yogurt until smooth and fold into the mashed eggplant along with minced garlic, olive oil, and lemon juice.

Season with salt to taste. Transfer to a serving bowl and drizzle with a little olive oil, sprinkle smoked paprika and pomegranate seeds if using. Chill briefly or serve at room temperature.

Wilt the spinach: heat 1 tablespoon olive oil in a skillet over medium heat, add the finely diced onion and sauté until translucent (3–4 minutes). Add the garlic and spinach and cook just until wilted, about 2–3 minutes. Remove from heat and let cool slightly.

Squeeze or press the wilted spinach in a mesh sieve or towel to remove excess moisture, then chop finely if needed.

Whisk the yogurt until smooth, then combine with the chopped spinach, sautéed onion, lemon juice, a pinch of nutmeg, and salt. Adjust seasoning to taste.

Transfer to a serving dish, drizzle with a little olive oil and garnish with chopped fresh herbs if desired.

Choose a large shallow platter or board. Spoon each prepared yogurt mixture into its own small bowl or mound each directly on the platter in separate sections so guests can sample each variety.

Arrange the Maust Khiar, Maust Museer, Borani Eggplant, and Borani Spinach spaced evenly. Drizzle each section lightly with extra virgin olive oil. Scatter chopped fresh herbs over the platter and sprinkle a light pinch of sumac or Aleppo pepper over desired sections.

Place toasted pita or flatbread slices around the platter for serving. Provide spoons or small spreaders so guests can take from each yogurt. Serve chilled or at cool room temperature.