Turkish Meze Platter (Print)

A colorful platter of classic Turkish appetizers featuring hummus, dolmas, cheeses, olives, and fresh vegetables.

# Ingredients:

→ Hummus

01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 2 tablespoons tahini
03 - 2 tablespoons extra-virgin olive oil
04 - 1 clove garlic, minced
05 - 2 tablespoons fresh lemon juice
06 - 1/2 teaspoon ground cumin
07 - Salt and pepper, to taste

→ Dolmas (Stuffed Grape Leaves)

08 - 12 ready-made stuffed grape leaves

→ Cheese Selection

09 - 3.5 oz feta cheese, cubed
10 - 3.5 oz beyaz peynir or additional feta, cubed
11 - 3.5 oz kasseri or halloumi, sliced

→ Olives

12 - 3.5 oz mixed Turkish olives (green and black), pitted if preferred
13 - 1 tablespoon extra-virgin olive oil
14 - 1/2 teaspoon dried oregano

→ Garnishes & Accompaniments

15 - 1 small cucumber, sliced
16 - 1 medium tomato, cut into wedges
17 - 1 lemon, cut into wedges
18 - 2 tablespoons fresh parsley, chopped
19 - Warm pita or flatbread, to serve

# Directions:

01 - Combine chickpeas, tahini, olive oil, garlic, lemon juice, cumin, salt, and pepper in a food processor. Blend until smooth and creamy. Adjust seasoning as needed and transfer to a bowl. Drizzle with olive oil and optionally sprinkle with paprika or sumac.
02 - Neatly place the stuffed grape leaves on the serving platter.
03 - Cut all cheeses into bite-sized pieces and group them distinctly on the platter.
04 - Toss olives with olive oil and dried oregano, then transfer to a small bowl or scatter around the platter.
05 - Arrange cucumber slices, tomato wedges, and lemon wedges attractively around the platter. Sprinkle fresh parsley over the entire spread.
06 - Provide warm pita or flatbread cut into triangles alongside the platter for serving.

# Expert Tips:

01 -
  • It comes together in under an hour and asks almost nothing of your cooking skills—even the hummus is forgiving.
  • There's something deeply satisfying about arranging all these colors and textures on one platter and watching people's faces light up.
  • You can make it entirely vegetarian without anyone noticing they're missing meat, because the flavors are that bold.
02 -
  • Hummus breaks if your tahini is old or your lemon juice is too warm—keep everything at room temperature and blend slowly, adding a splash of water if it refuses to cooperate.
  • A meze platter lives or dies by its arrangement; crowded and careless looks lazy, but too sparse looks stingy—aim for abundance with intention.
  • Don't assemble your platter more than an hour ahead; tomatoes will weep, cheese will dry out, and the whole thing will lose its energy.
03 -
  • Toast your cumin seeds whole in a dry pan before grinding them if you want hummus that tastes like it came from a proper Turkish kitchen—the difference is shocking.
  • Serve your platter on a shallow wooden board or ceramic platter that's been warmed slightly; cold plates make everything taste cold.
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