Hot Meze Platter Recipe

Make dough

In a large mixing bowl combine 2.5 cups flour, 1 tsp instant yeast, 1 tsp sugar and 1/2 tsp salt. Stir to combine. Add 1 cup warm water, 1/4 cup plain yogurt and 2 tbsp olive oil. Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 45–60 minutes.

Prepare filling

While dough rises, combine 1 cup crumbled feta, 1/2 cup softened cream cheese, 2 tbsp chopped parsley and 1/4 tsp black pepper in a bowl. Taste and adjust seasoning; if mixture is too firm, loosen with a teaspoon of yogurt or milk. Keep chilled until ready to fill.

Shape sambousek

Once dough has risen, punch down and divide into 12 equal pieces. Roll each piece into a small round (about 4 inches / 10 cm diameter) on a lightly floured surface. Place about 1 tablespoon of cheese filling in the center of each round, fold in half to form a semicircle and press edges firmly to seal. Crimp edges with a fork to ensure a good seal.

Cook sambousek

Heat 1 cup vegetable oil in a large skillet over medium heat to about 325–350°F (moderate heat). Beat 1 egg and brush a thin layer over the pastries if you want a golden finish (optional). Fry 3–4 sambousek at a time, turning once, until golden brown on both sides, about 2–3 minutes per side. Transfer to a paper towel-lined tray to drain. Alternatively, brush with olive oil and bake at 400°F (200°C) for 12–15 minutes until golden.

Prepare and sear

Slice 10 oz halloumi into 1/2-inch thick slices or bite-size sticks. Toss gently with 1/2 cup flour, 1 tsp smoked paprika and 1/4 tsp black pepper to coat. Heat 2 tbsp olive oil in a nonstick skillet over medium-high heat. Add halloumi pieces in a single layer and sear 1.5–2 minutes per side until golden and crisp. Remove to a paper towel briefly to drain. Serve warm with lemon wedges for squeezing.

Mix and shape kofta

In a bowl combine 1 lb ground lamb, 1/2 grated onion (squeeze out excess liquid), 2 minced garlic cloves, 2 tbsp chopped parsley, 1 tsp ground cumin, 1 tsp ground coriander, 1/4 tsp ground cinnamon, 1 tsp salt and 1/2 tsp black pepper. Mix gently until combined—avoid overworking. Divide into 12 equal portions and shape into small ovals or onto small skewers (about 2–3 inches long).

Cook kofta

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the kofta (in batches if necessary) and sear 3–4 minutes per side until browned and cooked through (internal temperature 160°F / 71°C). Transfer to a plate and keep warm.

Prepare dips and warm

If using store-bought tzatziki and harissa yogurt, transfer to small bowls. For harissa yogurt, stir 1–2 tsp harissa into 1/2 cup plain yogurt to taste. Place tomato chutney in a serving bowl. Garnish dips with chopped mint leaves and a small drizzle of olive oil if desired.

Plate the hot meze platter

On a large platter arrange warm sambousek, halloumi bites and lamb kofta in separate groups. Place bowls of tzatziki, harissa yogurt and tomato chutney between them. Add lemon wedges around the platter for squeezing and scatter remaining parsley or mint for color. Serve immediately so hot items remain crisp.