Middle Eastern Mezza Platter Recipe
Tabouleh, Hummus, Grape Leaves, Falafel With Side Of Greek Salad
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Ingredients
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Tabouleh
Hummus
Stuffed Grape Leaves (Dolmas)
Falafel
Greek Salad (side)
Assembly & Garnish
Method
Tabouleh
- 1
Soak bulgur
Place the 1/2 cup fine bulgur in a small bowl and pour 1/2 cup boiling water over it. Cover and let stand 15 minutes until tender; drain any excess liquid and fluff with a fork.
- 2
Combine vegetables and herbs
In a large bowl, combine the chopped parsley, mint, diced tomato, diced cucumber, and sliced green onions.
- 3
Dress and season
Add the fluffed bulgur to the herb-vegetable mixture. Whisk together 3 tablespoons lemon juice, 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper; pour over salad and toss thoroughly. Taste and adjust salt/lemon. Chill briefly (10–20 minutes) to allow flavors to marry.
Hummus
- 4
Process hummus
Place the drained chickpeas, 3 tablespoons tahini, 2 tablespoons lemon juice, minced garlic, 2 tablespoons olive oil, 1/2 teaspoon cumin, and 3/4 teaspoon salt in a food processor. Pulse to combine, then stream in the reserved 2 tablespoons aquafaba (or water) while processing until very smooth, about 1–2 minutes. If too thick, add up to 1 tablespoon more aquafaba/water.
- 5
Adjust and plate
Taste and adjust seasoning with more lemon or salt if needed. Transfer to a shallow serving dish, smooth top, drizzle with 1 tablespoon olive oil and sprinkle 1/2 teaspoon paprika.
Stuffed Grape Leaves (Dolmas)
- 6
Prepare rice filling
Rinse the 3/4 cup rice until water runs clear. In a skillet, heat 2 tablespoons olive oil over medium heat, add the finely chopped onion and sauté 4–5 minutes until translucent. Add the rice and pine nuts; stir 1–2 minutes to coat. Add 1/4 cup water, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper; cover and simmer on low for 8 minutes until rice is partially cooked (it will finish steaming inside the leaves). Remove from heat and stir in chopped parsley and dill.
- 7
Roll leaves
Lay a grape leaf shiny side down, trim stem if needed. Place about 1 rounded teaspoon of the rice mixture near the stem edge, fold in sides and roll tightly toward the tip to form a cigar shape. Repeat with remaining leaves and filling, packing rolls seam-side down.
- 8
Simmer dolmas
Line a wide, shallow pot with a few extra grape leaves (to prevent sticking). Arrange rolled dolmas snugly in the pot in layers. Pour 1 cup water combined with remaining 2 tablespoons lemon juice over them; place a small heatproof plate on top to keep them submerged. Bring to a gentle simmer, cover and cook on low for 30–35 minutes. Remove from heat and let cool in pot for 15 minutes. Serve warm or at room temperature with extra lemon wedges.
Falafel
- 9
Prepare chickpeas
After soaking 1 cup dried chickpeas for 8–12 hours, drain well and pat dry. Do not use canned chickpeas for authentic texture.
- 10
Process mixture
In a food processor, combine the soaked chickpeas, parsley, cilantro, chopped onion, garlic, 1 teaspoon cumin, 1 teaspoon coriander, 1/2 teaspoon baking powder, 2 tablespoons flour, 1 teaspoon salt and 1/2 teaspoon black pepper. Pulse until the mixture is coarse but holds together when squeezed—avoid making a paste. Scrape down sides as needed.
- 11
- 12
Shape and fry
Heat 2 cups neutral oil in a heavy skillet to 350°F (175°C) or until a small piece of mixture sizzles and floats. Form golf-ball-sized falafel (about 1.5 tablespoons each) and flatten slightly. Fry in batches, taking care not to overcrowd, turning occasionally, until deep golden brown and crisp, 3–4 minutes per side. Transfer to a paper-towel-lined plate to drain. Keep warm in a low oven if making large batches.
Greek Salad (side)
- 13
Assemble salad
In a bowl combine chopped tomatoes, chopped cucumber, sliced red onion, kalamata olives and feta cheese.
- 14
Dress and toss
Whisk together 1.5 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon dried oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour over salad and toss gently. Taste and adjust seasoning. Chill briefly or serve immediately.
Assembly & Serving
- 15
Arrange mezza platter
On a large serving platter, spoon the hummus into a shallow bowl or make a shallow well in the center of hummus, drizzle a little olive oil and sprinkle paprika. Arrange tabouleh, dolmas, a stack of warm falafel and Greek salad in separate sections around the hummus. Garnish with parsley sprigs and lemon wedges. Drizzle a tablespoon of olive oil over areas of the platter if desired.
- 16
Serve
Serve the platter at room temperature so guests can graze. Provide pita bread or flatbread on the side if desired.