Middle Eastern Platter [vg, Gfo, Vno] Recipe
Hummus, Moroccan carrot salad, tabbouleh, stuffed grape leaves, Kalamata olives, feta cheese and pita bread
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Hummus
In a food processor, blend 1 can (15 oz) of drained chickpeas, 1/4 cup tahini, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 garlic clove, and salt to taste until smooth. Adjust consistency with water if necessary.
- 2
Make the Moroccan Carrot Salad
Shred 4 medium carrots and mix with 1/4 cup raisins, 1/4 cup chopped parsley, 2 tablespoons olive oil, 1 tablespoon lemon juice, and a pinch of cumin. Toss well and let it sit for 15 minutes.
- 3
Prepare the Tabbouleh
Soak 1/2 cup bulgur wheat in 1 cup of boiling water for 20 minutes. Fluff with a fork and mix with 1 cup chopped parsley, 1/2 cup chopped mint, 1/2 cup diced tomatoes, 1/4 cup diced cucumber, 1/4 cup lemon juice, and 1/4 cup olive oil. Season with salt.
- 4
Assemble the Platter
On a large serving platter, arrange the hummus, Moroccan carrot salad, tabbouleh, stuffed grape leaves, Kalamata olives, and crumbled feta cheese. Serve with warm pita bread.