Large Salatim Platter Recipe

Preparation

1. 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. 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. 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. 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. 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. 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. 7

   Warm Olives

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

8. 8

   Whipped Feta

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