Signature Mezze Platter Recipe

In a food processor combine chickpeas, tahini, lemon juice, minced garlic, cumin and salt. Process until mostly smooth.

With the motor running, drizzle in 3 tbs olive oil and 2 tbs cold water (add more water 1 tbs at a time if needed) until silky and spreadable. Taste and adjust salt or lemon.

Spoon into a shallow bowl, create a shallow well, drizzle a little olive oil, sprinkle paprika and chopped parsley. Keep covered and refrigerate until serving.

Place fine bulgur in a small bowl and pour 1/2 cup hot water over it. Cover and let sit 10 minutes, then squeeze any excess liquid and fluff with a fork.

In a large bowl combine chopped parsley, mint, diced tomatoes, and spring onions. Add the fluffed bulgur.

Whisk lemon juice, 3 tbs olive oil, salt and pepper in a small cup. Pour over the salad and toss thoroughly. Chill briefly and adjust seasoning before plating.

Place diced potatoes and carrots in lightly salted boiling water; cook until just tender, about 10–12 minutes. Add peas in the last 2 minutes. Drain and cool.

In a bowl combine cooled potatoes, carrots, peas, chopped eggs, diced gherkins and optional cooked meat.

Stir mayo with Dijon mustard, then fold into the vegetable mix. Season with salt and pepper to taste. Chill before serving.

If using fresh red pepper roast over a flame or under broiler until charred; cool, peel and finely chop. Finely chop tomatoes and onion.

Mix tomatoes, roasted pepper, onion, parsley and mint in a bowl. Add olive oil, lemon juice, Aleppo or chili flakes and salt. Adjust heat and acidity; let rest 15 minutes for flavors to meld.

Salt diced eggplant lightly and let sit 15 minutes, then rinse and pat dry to remove bitterness and excess moisture.

Heat 2 tbs olive oil in a wide skillet over medium-high heat. Add diced eggplant and cook until golden and softened, about 6–8 minutes; remove to a plate.

Add remaining 1 tbs oil to the pan, sauté onion and garlic until translucent. Add diced zucchini and red pepper and cook 4–5 minutes.

Return eggplant to the pan, stir in tomato paste and crushed tomatoes. Simmer gently 8–10 minutes until vegetables are tender and sauce has thickened. Season with salt, pepper and a pinch of sugar if needed. Cool slightly before serving.

Grate cucumber, squeeze out excess water in a clean tea towel or fine sieve.

In a bowl combine Greek yogurt, grated cucumber, minced garlic, chopped dill, olive oil, lemon juice and salt. Stir to combine and thin with up to 2 tbs cold water to preferred consistency. Chill until serving.

Preheat oven to 200°C (400°F). In a skillet heat 1 tbs oil (not listed separately) over medium heat; sauté the chopped onion until soft, add garlic and cook 30 seconds.

Add ground lamb, breaking up with a spoon. Cook until browned. Stir in pine nuts, cumin, cinnamon, chopped parsley, salt and pepper. Cook 1–2 minutes more, then remove from heat and let cool slightly.

Lay one filo sheet on a work surface and brush lightly with melted butter. Place about 2–3 tbs of the lamb mixture near one edge and roll into a tight cigar shape. Brush the outside with butter and place on a baking sheet. Repeat with remaining sheets and filling.

Bake rolls 12–15 minutes until golden and crisp. Rest briefly before transferring to the platter.

Drain soaked chickpeas well. In a food processor add chickpeas, onion, garlic, parsley and cilantro. Pulse until coarse but holding together (do not purée to a paste).

Transfer to a bowl and stir in cumin, coriander, baking powder, salt and flour. If mixture is too loose, chill 15–30 minutes. Form into walnut-sized balls or slightly flattened patties.

Heat vegetable oil in a skillet over medium-high heat. Fry falafel in batches, turning, until deep golden and crisp, about 3–4 minutes per side. Drain on paper towels. Alternatively bake at 200°C (400°F) for 15–20 minutes, turning halfway.

Preheat a griddle or heavy skillet over medium-high heat. Slice halloumi into 1 cm (1/3 inch) slices and brush both sides lightly with olive oil.

Grill halloumi 1–2 minutes per side until grill marks form and cheese is warm and slightly softened but not melted. Serve immediately with lemon wedges.

Slice sucuk into 0.5 cm thick rounds. Brush lightly with olive oil.

Heat a skillet or grill over medium heat and cook sucuk slices 1–2 minutes per side until browned and fragrant. Serve hot.

Arrange small bowls or spoonfuls of hummus, tabbouleh, Russian salad, ezme, saksuka and cacik on a large platter, leaving space for hot items.

Place baked filo rolls, falafel, grilled halloumi and sucuk on the platter. Garnish hummus with paprika and parsley, drizzle a little olive oil over hot items and add lemon wedges.

Serve with warm pita or flatbreads on the side. Provide small forks and spoons for guests to sample each item.