Middle Eastern Platter Recipe

Prepare and blend

Place drained chickpeas, tahini, lemon juice, minced garlic, cumin and salt into a food processor. Process until coarse.

With the motor running, drizzle in 2 tbs reserved chickpea liquid (or cold water) and 2 tbs olive oil until smooth and creamy. Scrape down sides and continue to process until velvety, about 1–2 minutes. Adjust salt and lemon to taste.

Transfer to a shallow serving bowl, make a small well in the center, drizzle 1 tbs olive oil and sprinkle paprika. Keep covered at room temperature.

Place bulgur in a small bowl and pour 3/4 cup hot water over it. Cover and let sit 15 minutes until tender; fluff with fork and drain any excess liquid.

In a large bowl combine chopped parsley, chopped mint, diced tomatoes, and sliced green onion. Add cooled bulgur.

Whisk lemon juice, 2 tbs olive oil, salt and pepper in a small bowl. Pour over salad and toss thoroughly. Taste and adjust lemon/salt. Chill briefly or serve at room temperature.

If not already done, soak dried chickpeas 8–12 hours in plenty of cold water. Drain well. (Do not use canned chickpeas for best texture.)

In a food processor combine soaked chickpeas, parsley, cilantro, chopped onion, garlic, cumin, coriander, salt and pepper. Pulse until a coarse, slightly sticky mixture forms (should hold together when pinched).

Transfer to a bowl and stir in baking powder and flour. Refrigerate 20–30 minutes to firm the mixture.

Form tablespoon-sized balls or small patties (about 12). Heat 1/4–1/2 cup oil in a skillet over medium heat. Fry falafel in batches 2–3 minutes per side until deep golden and crisp. Drain on paper towels. Alternatively bake at 200°C/400°F for 20–25 minutes, turning once.

In a small saucepan combine rinsed rice, 3/4 cup water, 1 tbs olive oil and a pinch of salt. Bring to a simmer, cover and cook 10–12 minutes until rice is just tender. Remove from heat; fluff and let cool slightly.

Stir toasted pine nuts, currants (if using), chopped dill, mint and parsley, 1 tbs olive oil and 2 tbs lemon juice into the cooled rice. Adjust salt.

Lay a grape leaf flat (shiny side down). Put ~1–2 tbs filling near the stem end. Fold sides in and roll tightly toward the tip to form a neat cylinder. Repeat with remaining leaves.

Place rolled dolmas seam-side down in a shallow pan snugly. Pour remaining 2 tbs lemon juice and enough water (if needed) to come halfway up the rolls. Drizzle 1 tbs olive oil over them. Cover and simmer very gently 25–30 minutes until leaves are tender and rice is cooked through. Cool to room temperature before serving.

In a large bowl combine salad greens, sliced cucumber, tomatoes, red onion, olives and crumbled feta.

Whisk 2 tbs olive oil, 1 tbs red wine vinegar and 1/2 tsp dried oregano with a pinch of salt and pepper. Toss the salad lightly with the dressing just before plating.

On a large platter arrange a bed of the Greek salad in the center or along one side. Spoon a generous scoop of hummus in one area, place a mound of tabouleh next to it, arrange 4–6 falafel on the platter, and place 4–6 stuffed grape leaves nearby.

Drizzle extra olive oil over hummus and salad, sprinkle sumac over hummus or tabouleh if using, and scatter a few lemon wedges around platter. Serve immediately so falafel stay crisp and dolmas can be enjoyed at room temperature.