Salatim Platter Recipe

Preparation

1. 1

   Prepare Labneh

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   Warm Olives

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

8. 8

   Whipped Feta

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