Sélection De Mezzés Recipe

Prepare and blend

Place drained chickpeas, tahini, lemon juice, garlic, cumin and salt into a food processor. Pulse to combine until coarse.

With the processor running, drizzle in 2 tablespoons olive oil and 2 tablespoons cold water until the mixture becomes very smooth and creamy, about 1–2 minutes. Add more water, 1 teaspoon at a time, if needed to reach desired texture.

Taste and adjust seasoning with additional salt or lemon juice as desired. Transfer to a shallow serving bowl. Make a small well in the center, drizzle with 1 tablespoon extra-virgin olive oil and sprinkle paprika on top. Set aside at room temperature.

Roast the eggplant

Preheat the broiler or grill to high. Prick the eggplant a few times with a fork. Place directly on a baking sheet under the broiler or on a hot grill and roast, turning occasionally, until the skin is charred and the flesh is very soft, about 20–30 minutes (depending on size). Allow to cool slightly.

When cool enough to handle, cut the eggplant and scoop out the flesh into a sieve or bowl. Allow excess liquid to drain for 10 minutes, then transfer to a food processor.

Add tahini, lemon juice, minced garlic, 1 tablespoon olive oil, salt and smoked paprika (if using). Pulse until smooth but slightly chunky — scrape down sides and blend again until combined. Taste and adjust salt or lemon. Transfer to a serving dish, drizzle with a little olive oil and garnish with chopped parsley.

Soak the bulgur

Place the fine bulgur in a small bowl and pour 3/4 cup boiling water over it. Cover and let sit 10–12 minutes until the bulgur has absorbed the water and is tender. If any excess water remains, drain and fluff with a fork.

In a large bowl combine the finely chopped parsley and mint. Add the diced tomatoes and cucumber and toss gently.

Add the hydrated bulgur to the herb-tomato mixture. Pour in 3 tablespoons lemon juice, 3 tablespoons olive oil, salt and pepper. Toss thoroughly to combine. Taste and adjust lemon or salt. Refrigerate briefly or serve at room temperature.

Marinate the olives

In a small bowl combine mixed olives, lemon zest, dried oregano, crushed red pepper flakes and 1 tablespoon olive oil. Toss and let marinate at least 15 minutes (longer for more flavor).

Prepare labneh by spooning the strained yogurt into a shallow dish. Smooth the top, drizzle with 1 tablespoon olive oil and sprinkle za'atar or sumac over it.

Warm the pita

Preheat the oven to 350°F (175°C). Lightly brush pita breads with 1 tablespoon olive oil and wrap in foil. Warm in the oven 8–10 minutes until soft and heated through. Alternatively, warm directly on a grill or skillet for 1–2 minutes per side.

Arrange the hummus, baba ghanoush, tabbouleh, marinated olives and labneh on a large serving platter. Garnish with fresh mint leaves and lemon wedges. Serve warm pita alongside. Provide small spoons for the dips and plates for guests to build bites.