Habibi Feast Recipe

Plate dips

Spoon hummus, mutabbal and tzatziki into separate shallow bowls. Drizzle each with about 1 tablespoon olive oil; sprinkle the hummus with toasted pine nuts and a pinch of sumac, the mutabbal with pomegranate seeds, and the tzatziki with a small pinch of chopped mint if desired.

If using store-bought dips, transfer to bowls and taste for seasoning; add a squeeze of lemon or a pinch of salt if needed.

Make salad

In a large bowl combine chopped greens, diced tomatoes, cucumber, sliced red onion, chopped parsley and mint. In a small jar whisk together 3 tablespoons olive oil, 1 tablespoon red wine vinegar, juice of 1 lemon, 1 teaspoon salt and 1/2 teaspoon black pepper. Pour dressing over salad and toss gently to coat. Taste and adjust salt or lemon.

Reserve a few herb sprigs for garnish.

Marinate chicken

In a bowl combine 3 minced garlic cloves, 3/4 cup plain yogurt, 2 tablespoons lemon juice, 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Add the chicken thighs, coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours.

Prepare kofta

In a mixing bowl combine 1 lb ground lamb (or beef/lamb mix) with 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon paprika, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Mix gently until combined, then form into 8–10 oval kofta shapes around skewers or small patties.

Cook proteins

Heat a grill or grill pan over medium-high heat and lightly oil the grates. Grill chicken thighs about 5–7 minutes per side until internal temperature reaches 165°F (74°C) and nicely charred at edges. Grill kofta about 3–4 minutes per side until cooked through and browned. Rest proteins 5 minutes, then slice the chicken and leave kofta on skewers or plate as preferred. Squeeze fresh lemon over before serving.

Cook rice

Rinse 2 cups basmati rice under cold water until water runs clear. In a medium pot combine rinsed rice, 3.5 cups water or stock and 1 tablespoon butter or olive oil. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let stand covered for 5–10 minutes, then fluff with a fork.

Warm pita

Warm pita bread in a 350°F (175°C) oven for 5–7 minutes or directly over a gas flame briefly until pliable and slightly charred. Wrap in a clean towel to keep warm.

If using potatoes, toss steamed or baked potatoes with a little olive oil, salt and a sprinkle of sumac; keep warm with the pita.

Arrange the mezze bowls, salad, rice, warm pita and proteins on a large serving platter or across multiple plates family-style. Scatter pomegranate seeds, toasted pine nuts and sesame seeds over appropriate items. Add pickled turnips, lemon wedges and reserved herbs around the platter.

Finish with an extra drizzle of olive oil and a light sprinkle of sumac over the salad and grilled proteins. Serve immediately so guests can build plates with pita, dips, salad, rice and proteins.