Turkish Meze Platter (Printable)

Assortment of hummus, dolmas, cheeses, olives, and fresh garnishes perfect for casual gatherings.

# What You'll Need:

→ 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 cheese
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

# How To Make It:

01 - Combine chickpeas, tahini, olive oil, garlic, lemon juice, cumin, salt, and pepper in a food processor. Blend until smooth. Adjust seasoning as needed. Transfer to a serving bowl and drizzle with olive oil; optionally sprinkle paprika or sumac.
02 - Place the stuffed grape leaves neatly on the serving platter.
03 - Cut all cheeses into bite-sized pieces and arrange them in distinct groups on the platter.
04 - Toss olives with olive oil and oregano. Place them in a small bowl or scatter across the platter.
05 - Arrange cucumber slices, tomato wedges, and lemon wedges on the platter. Sprinkle freshly chopped parsley over all for vibrancy.
06 - Cut warm pita or flatbread into triangles and serve alongside the platter.

# Expert Tips:

01 -
  • It comes together in under an hour with mostly store-bought components, so you look like you've spent all day cooking when you haven't.
  • Every bite is different—creamy, salty, tangy, briny—so there's something for everyone and no one gets bored.
  • It's a platter that actually gets people talking and lingering at the table instead of rushing through a meal.
02 -
  • Hummus tastes better the next day, so if you make it ahead, keep it in an airtight container and let it come to room temperature before serving—cold hummus tastes muted.
  • The cheese will taste better if you pull it out of the refrigerator about 15 minutes before serving, letting it warm up just slightly so the flavors bloom.
  • Don't arrange everything more than an hour before people arrive, or the fresh vegetables will start to weep and the whole platter looks tired.
03 -
  • If your hummus breaks or gets grainy, it means the food processor worked too hard or your tahini was old—start over with fresh tahini and don't process longer than 2 minutes.
  • Buy your olives from a place that has actual olive bars where you can taste before you buy; a good olive changes the whole platter.
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