Vegetarian Platter Recipe

Blend hummus

Place chickpeas, tahini, lemon juice, garlic, cumin, salt, 2 tbs olive oil and 2 tbs cold water in a food processor. Process until very smooth, scraping down the bowl as needed (about 1–2 minutes). If too thick, add up to 1–2 tbs additional water to reach a creamy consistency.

Taste and adjust seasoning with more salt, lemon, or cumin as desired. Transfer to a serving bowl, drizzle 1 tbs olive oil on top and sprinkle smoked paprika for garnish.

Roast eggplant

Preheat oven to 450°F (230°C). Prick the eggplant a few times with a fork, place on a lined baking sheet and roast 35–45 minutes, turning once, until the skin is charred and flesh is very soft. Alternatively, char over a gas flame or grill for a smokier flavor. Let cool until manageable.

Make dip

Slice the cooled eggplant, scoop out the flesh and drain off excess liquid. Place flesh in a sieve and press gently to remove more moisture if needed. In a bowl or food processor combine eggplant flesh, tahini, lemon juice, garlic, 1 tbs olive oil, salt and smoked paprika (if using). Blend or mash to preferred texture (smooth or slightly chunky). Adjust salt and lemon to taste. Transfer to a serving dish and garnish with chopped parsley and a drizzle of olive oil.

Prepare filling

Heat 2 tbs olive oil in a small skillet over medium heat. Sauté the chopped onion until translucent (3–4 minutes). Add pine nuts if using and toast briefly. Stir in the rinsed rice and cook 1–2 minutes to coat grains. Add 0.5 cup water, lemon juice, dill, mint, parsley, and 0.5 tsp salt. Simmer gently until water is absorbed but rice is still a bit undercooked (about 8 minutes). Remove from heat and let cool.

Roll dolmas

Lay a grape leaf shiny-side down and trim any hard stem. Place about 1–2 tsp of the rice filling near the stem end, fold in the sides, and roll up tightly toward the tip. Repeat with remaining leaves and filling.

Cook dolmas

Line the bottom of a small pot with a few spare grape leaves to prevent sticking. Pack the rolled dolmas seam-side down in concentric layers. Pour 0.5 cup water over them and cover with a small plate to keep them submerged. Simmer gently for 30–40 minutes until rice is tender. Remove carefully and cool slightly before serving. Serve with lemon wedges.

Prepare chickpeas

Drain soaked chickpeas thoroughly and pat dry. Do not use canned chickpeas for best texture.

Process mixture

In a food processor combine drained chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking powder, flour and salt. Pulse until a coarse, slightly sticky but holdable mixture forms—scrape down sides and pulse as needed (about 20–30 pulses). Do not over-process into a paste.

Chill and shape

Transfer mixture to a bowl, cover and refrigerate 30 minutes to firm up (helps shape). Form into walnut- to ping-pong–sized balls or patties using wet hands.

Fry falafel

Heat vegetable oil in a heavy skillet over medium-high to 350°F (175°C). Fry falafel in batches, careful not to overcrowd, until deep golden brown and crisp, about 3–4 minutes per side. Drain on paper towels and keep warm in a low oven while finishing remaining batches. Alternatively bake at 400°F (200°C) for 20–25 minutes, turning halfway, for a lighter option.

Make dressing

Whisk together yogurt, tahini, lemon juice, minced garlic, salt and 2 tbs water until smooth. Add more water a teaspoon at a time to reach a pourable dressing consistency.

Assemble salad

In a bowl combine diced cucumber, diced tomato, sliced red onion and chopped parsley. Toss with tahini dressing to coat evenly. Chill briefly or serve immediately.

Soak bulgur

Place bulgur in a bowl and pour 0.5 cup boiling water over it. Cover and let stand 10–12 minutes until tender and water absorbed. Fluff with a fork and cool slightly.

Mix salad

Combine cooled bulgur, finely chopped parsley, chopped mint, diced tomato, and sliced green onions in a bowl. Add lemon juice, 2 tbs olive oil, salt and pepper. Toss thoroughly and adjust seasoning. Chill briefly to let flavors meld.

Arrange mixed olives and pickled peppers in a small dish. Warm pita in oven or on a skillet for a few minutes until soft and slightly puffed. Cut lemon into wedges for serving.

On a large serving platter arrange small bowls or piles of hummus and babaganoush. Place a cluster of stuffed grape leaves, a stack of warm pita, a pile of falafel, a bowl of tabouleh, a bowl of tahini salad and a dish of olives. Garnish hummus and babaganoush with olive oil and parsley, scatter extra parsley and lemon wedges around the platter. Serve immediately so hot items remain warm.