Vegetarian Platter Recipe
Includes dolma (grape leaves stuffed w/ seasoned rice), moussaka (casserole w/ eggplant & bechamel sauce), falafel (chickpea fritters), baba ghannouj (roasted eggplant dip), hummus, fava beans, and tabbouleh (cracked wheat, tomatoes, cucumbers & parsley). Served with pita bread and hot sauce.
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Ingredients
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Dolma
Moussaka
Falafel
Baba Ghannouj
Hummus
Fava Beans
Tabbouleh
Serving
Method
Dolma
- 1
- 2
Stuff the Grape Leaves
Lay a grape leaf flat, place a spoonful of filling at the base, fold the sides over, and roll tightly. Repeat until all leaves are filled.
- 3
Cook the Dolma
Place stuffed grape leaves in a pot, cover with water, and simmer for about 30 minutes.
Moussaka
- 4
Prepare the Eggplant
Slice eggplants, sprinkle with salt, and let sit for 30 minutes. Rinse and pat dry.
- 5
Cook the Lentils
In a pan, sauté onions, add lentils, and tomato sauce. Layer in a baking dish.
- 6
Layer and Bake
Layer the eggplant slices over the lentil mixture, pour bechamel sauce on top, and bake at 375°F (190°C) for 45 minutes.
Falafel
- 7
Prepare the Chickpeas
Soak dried chickpeas overnight, drain, and blend with garlic, parsley, cumin, coriander, baking powder, and salt.
- 8
Form and Fry
Shape the mixture into balls and fry in hot oil until golden brown.
Baba Ghannouj
- 9
Roast the Eggplant
Char the eggplant over an open flame or in the oven until soft. Let cool, then scoop out the flesh.
- 10
Hummus
- 11
Tabbouleh
- 13
Prepare the Bulgur
Soak bulgur in water for 30 minutes, then drain.
- 14
Serve
- 15
Assemble the Platter
Arrange dolma, moussaka, falafel, baba ghannouj, hummus, fava beans, and tabbouleh on a large platter. Serve with pita bread and hot sauce.