Appetizer Platter Recipe

Prep squid and batter

Pat the cleaned squid rings and tentacles very dry with paper towels. In a shallow bowl, whisk together flour, cornstarch, salt, pepper, paprika and garlic powder. Stir in cold sparkling water (or beer) just until a slightly lumpy batter forms — do not overmix; batter should be cold and light.

Heat oil

Pour vegetable oil into a deep 10–12" skillet or pot to a depth of about 1.5 inches and heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and float.

Fry squid

Working in a single layer (in 1–2 batches), dredge squid pieces through the batter, letting excess drip off, then carefully lower into hot oil. Fry until golden and crisp, about 1.5–2 minutes. Remove with a slotted spoon to a wire rack or paper towels. Immediately season lightly with a pinch of salt. Keep warm in a 200°F (95°C) oven while finishing remaining batches.

Serve

Serve hot with lemon wedges. Arrange on platter near hummus and tzatziki for dipping.

Prepare filling

In a medium skillet heat 1 tablespoon olive oil over medium. Add the finely chopped onion and cook until translucent, 4–5 minutes. Add the ground beef and cook until browned, breaking into small pieces. Stir in rinsed rice, tomato paste, parsley, dill, salt and pepper and cook for 1–2 minutes to combine. Remove from heat and let cool slightly; stir in 1 tablespoon lemon juice and 1 tablespoon olive oil.

Roll grape leaves

Lay one grape leaf shiny-side down, stem toward you. Place about 1 tablespoon of filling near the base of the leaf. Fold the base up over the filling, fold sides in, then roll tightly toward the tip to form a neat cigar-shaped dolma. Repeat with remaining leaves and filling (should make ~24).

Braise dolmathes

Line the bottom of a medium saucepan with a few leftover or torn grape leaves to prevent sticking. Arrange dolmathes seam-side down snugly in layers. Drizzle remaining tablespoon olive oil and 1 tablespoon lemon juice over the top. Pour enough broth to come about halfway up the dolmathes (about 1 cup). Place a small heatproof plate on top to keep them from unrolling. Cover and simmer gently over low heat for 40–45 minutes, until rice is tender. Let cool in the pan for 15 minutes before transferring to a platter.

Serve

Serve warm or at room temperature as part of the platter. Garnish with parsley and additional lemon wedges.

Make hummus

In a food processor combine chickpeas, tahini, lemon juice, minced garlic, olive oil, salt and cumin. Process until smooth, scraping down sides as necessary. If the mixture is too thick, add cold water 1 tablespoon at a time until you reach a creamy, spreadable consistency (about 2 tablespoons). Taste and adjust salt or lemon as needed.

Finish and plate

Spoon hummus into a shallow bowl, create a small well in the center and drizzle with extra-virgin olive oil and a sprinkle of paprika. Place on the appetizer platter near pita.

Prepare cucumber

Grate the seeded cucumber and then squeeze out excess moisture in a clean towel or cheesecloth until mostly dry (this prevents watery tzatziki).

Combine ingredients

In a bowl mix Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt and pepper until smooth. Chill at least 20 minutes to let flavors meld.

Serve

Transfer to a small bowl and place on the platter for dipping alongside hummus.

Prepare olives

Toss mixed olives with dried oregano and a teaspoon of extra-virgin olive oil. Place in a small bowl.

Warm pita

Warm pita breads briefly on a dry skillet over medium heat or in a 350°F (175°C) oven for 2–3 minutes until soft and pliable. Cut each pita into 4 wedges and wrap in a clean towel to keep warm.

On a large serving platter arrange warmed pita wedges at one side. Place small bowls of hummus and tzatziki, a bowl of olives, the braised dolmathes, and the hot fried kalamari (drained and briefly rested) distributed around the platter. Garnish with parsley sprigs and lemon wedges. Serve immediately so the kalamari stays crisp and the dips are chilled.