Place thinly sliced red onion in a heat-proof bowl or jar. In a small saucepan combine 0.5 cup vinegar, 0.5 cup water, 1 tsp sugar and 0.5 tsp salt. Bring to a simmer to dissolve sugar and salt, then pour hot brine over onions. Press onions down so they're submerged. Let cool to room temperature (about 20–30 minutes) — can be used immediately but best after 30 minutes. Reserve pickling liquid in refrigerator for up to 1 week.

Peewee Potatoes

Preheat oven to 425°F (220°C). Toss peewee potatoes with 1 tbs olive oil, 0.75 tsp sea salt, 0.25 tsp black pepper and 1 tsp dried zaatar on a rimmed baking sheet. Roast cut-side down (if halved) for 20–25 minutes until tender and golden. Remove from oven and keep warm.

Lamb Merguez Meatballs

In a large bowl combine 1 lb ground lamb, 0.25 cup chopped parsley, 0.125 cup chopped cilantro, 3 tsp minced garlic, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp ground coriander, 0.25 tsp ground cinnamon, 0.25 tsp cayenne (optional), 1.5 tsp kosher salt, 0.5 tsp black pepper and 1 tbs harissa or tomato paste. Mix gently but thoroughly with your hands until spices are evenly distributed—avoid overworking to keep meatballs tender.

Portion mixture into 12 equal pieces (about 1.5 oz each) and roll into compact meatballs. Refrigerate for 10–15 minutes to help them set (optional).

Heat 2 tbs olive oil in a large skillet over medium-high heat. Add meatballs in a single layer (work in batches if needed) and sear, turning occasionally, until evenly browned and cooked through, about 8–10 minutes total. Internal temperature should reach 160°F (71°C). Transfer to a plate and tent with foil to keep warm.

Hummus & Accompaniments

Warm hummus if desired by placing it in a small saucepan over low heat or microwave for 20–30 seconds. Stir in 1 tsp lemon juice and drizzle 1 tsp extra virgin olive oil to brighten flavor.

Halve cherry tomatoes and toss very lightly with a pinch of salt and a few drops of olive oil if you like.

If labneh is very thick, whisk with 1 tsp olive oil and 1 tsp lemon juice to loosen slightly for drizzling/swirl texture.

Warm Zaatar Pita

Preheat oven to 350°F (175°C) or use a skillet. Brush each pita lightly with 0.5 tsp butter or olive oil and sprinkle 0.5 tsp zaatar on each side. Warm in the oven for 4–6 minutes or heat in a skillet 1–2 minutes per side until warm and fragrant. Keep covered to stay soft.

To Assemble & Finish

Spread a generous spoonful (about 3–4 tbs) of hummus on the serving plate as the base. Spoon or dollop 0.5 cup labneh next to or over the hummus as a cooling component.

Arrange 6–8 warmed meatballs over and beside the hummus. Place roasted peewee potatoes and halved cherry tomatoes around the meatballs.

Scatter a few tablespoons of pickled red onion over the plate for acidity and color. Drizzle 1 tbs extra virgin olive oil over the meatballs and hummus, and sprinkle chopped mint and 1 tbs toasted pine nuts or pistachios.

Serve warm zaatar pita on the side, with lemon wedges for squeezing. Recommend guests tear pita and scoop hummus, labneh, potatoes and a meatball for balanced bites.