In a bowl, mix Greek yogurt with salt. Place in a cheesecloth and let drain over a bowl in the fridge for at least 4 hours or overnight. Drizzle with olive oil before serving.

Make Muhammara

Blend roasted red peppers, walnuts, breadcrumbs, garlic, cumin, olive oil, lemon juice, and salt in a food processor until smooth. Adjust seasoning to taste.

Char Broccoli

Toss broccoli florets with olive oil, salt, and black pepper. Roast in a preheated oven at 425°F (220°C) for 15-20 minutes until charred and tender.

Crispy Chickpeas

Drain and rinse chickpeas, then toss with olive oil, paprika, and salt. Spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes until crispy.

Chopped Chicken Liver

Sauté chopped onion in butter until translucent. Add chicken livers and cook until browned. Season with salt and black pepper, then chop and mix well.

Roast Beets

Wrap beets in aluminum foil and roast in a preheated oven at 400°F (200°C) for about 45-60 minutes until tender. Peel and slice before serving.

Warm Olives

Heat olives in a small saucepan with olive oil and herbs until warmed through. Serve warm.

Whipped Feta

Blend feta cheese, cream cheese, olive oil, and black pepper until smooth and creamy. Serve immediately or chill before serving.