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Large Salatim Platter recipe served on a plate, by Pekin the Chef

Jul 14 2026

Restaurants›Zohara Mediterranean Kitchen›Large Salatim Platter Recipe

Large Salatim Platter Recipe

Inspired by Zohara Mediterranean Kitchen

Time2h

Serves8

One Pint of Each: Labneh | Muhammara | Charred Broccoli | Crispy Chic Peas | Chopped Chicken Liver| Roasted Beets | Warm Olives | Whipped Feta

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Ingredients

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Labneh

2 cups Yogurt

1 tsp Celtic sea salt

2 tbs olive oil

Muhammara

2 cups red bell peppers

1 tbs bread crumbs

2 tbs pomegranate molasses

2 cloves Garlic

1 tsp Cumin

2 tbs olive oil

Charred Broccoli

2 cups broccoli florets

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Crispy Chickpeas

1 can Canned Chickpeas

1 tbs olive oil

1 tsp Celtic sea salt

1 tsp Watkins paprika

Chopped Chicken Liver

1 lb chicken livers

1 medium Onion

4 tbs Butter

1 tsp Celtic sea salt

1 tsp black pepper

Roasted Beets

2 medium beets

1 tbs olive oil

1 tsp Celtic sea salt

Warm Olives

2 cups mixed olives

2 tbs olive oil

1 tbs herbs (e.g. thyme, rosemary)

Whipped Feta

1 cup Feta cheese

1 cup Cream cheese

2 tbs olive oil

1 tbs ReaLemon lemon juice

Method

Preparation

1

Prepare Labneh

Mix yogurt and salt in a bowl. Strain through a cheesecloth for at least 4 hours or overnight in the refrigerator. Drizzle with olive oil and sprinkle with za'atar before serving.

2

Make Muhammara

Roast red bell peppers until charred, peel and blend with walnuts, breadcrumbs, pomegranate molasses, garlic, cumin, and olive oil until smooth.

3

Char Broccoli

Toss broccoli florets with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20 minutes until charred.

4

Crispy Chickpeas

Drain and rinse chickpeas, then toss with olive oil, salt, and paprika. Roast at 400°F (200°C) for 25-30 minutes until golden and crispy.

5

Chopped Chicken Liver

Sauté chopped onion in butter until translucent, add chicken livers and cook until browned. Season with salt and pepper, then chop finely.

6

Roast Beets

Wrap beets in foil with olive oil and salt, roast at 400°F (200°C) for 45-60 minutes until tender. Peel and slice.

7

Warm Olives

Heat mixed olives in olive oil with herbs over low heat for about 10 minutes.

8

Whipped Feta

Blend feta cheese, cream cheese, olive oil, and lemon juice until smooth and fluffy.