Turkish Meze Platter (Printable Version)

A colorful spread of hummus, dolmas, cheeses, olives, and fresh garnishes perfect for sharing.

# 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 substitute with feta), cubed
11 - 3.5 oz kasseri or halloumi, sliced

→ Olives

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

→ Garnishes & Accompaniments

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

# Method:

01 - In a food processor, combine chickpeas, tahini, olive oil, garlic, lemon juice, cumin, salt, and pepper. Blend until smooth. Adjust seasoning as needed and transfer to a serving bowl. Drizzle with olive oil and optionally sprinkle with paprika or sumac.
02 - Place the stuffed grape leaves neatly on the serving platter.
03 - Cut all cheeses into bite-sized pieces and group them on the platter.
04 - Toss mixed olives with olive oil and dried oregano, then place them in a small bowl or spread over the platter.
05 - Arrange sliced cucumber, tomato wedges, and lemon wedges on the platter. Sprinkle chopped parsley over everything for freshness and color.
06 - Accompany the platter with warm pita or flatbread, cut into triangles.

# Expert Hints:

01 -
  • It comes together in under an hour with minimal cooking, leaving you free to actually enjoy your guests instead of being trapped in the kitchen.
  • Every element can be prepared ahead, which means less stress and more time to appreciate how beautiful it looks on the table.
  • It's vegetarian, naturally elegant, and works just as well for a casual weeknight as it does for impressing people you want to impress.
02 -
  • Hummus can separate if your food processor isn't clean or if you use cold ingredients straight from the fridge; let everything sit at room temperature for 15 minutes first and you'll get a silkier result.
  • The whole platter improves with a few hours of sitting together—the flavors settle and become more friendly with each other, so make it ahead if you can.
  • Those dolmas taste better at room temperature than cold, so don't store them in a cold platter right before serving.
03 -
  • Taste your hummus before serving and don't be shy about adjusting—a squeeze more lemon, a pinch more cumin, a small spoonful more tahini can completely transform it from good to unforgettable.
  • If your hummus seems thick, thin it slightly with a tablespoon of reserved chickpea water or a splash of warm water, whisked in carefully so it stays smooth.
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