Turkish Meze Platter (Printable version)

Classic Turkish appetizers featuring hummus, dolmas, cheeses, olives, and fresh garnishes in a colorful platter.

# What you need:

→ Hummus

01 - 1 can (15 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 more feta)
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, sliced 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 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 arrange them in groups on the platter.
04 - Toss olives with olive oil and dried oregano, then place them in a small bowl or scatter evenly around the platter.
05 - Arrange sliced cucumber, tomato wedges, lemon wedges, and sprinkle chopped fresh parsley over the platter to add freshness and color.
06 - Accompany the platter with warm pita or flatbread, cut into triangles for easy sharing.

# Expert Advice:

01 -
  • It requires almost no cooking—mostly assembly—so you can spend time with guests instead of hiding in the kitchen.
  • One platter feeds a crowd, and everyone finds something they love among the colors and textures.
  • It's the kind of dish that somehow tastes more impressive than the effort it takes to make it.
02 -
  • Hummus breaks if the tahini and lemon juice balance isn't right—too much acid makes it seize, so add lemon gradually and blend as you go.
  • Cold cheese doesn't taste as good as room-temperature cheese, so pull everything from the fridge 15 minutes before serving to let flavors wake up.
  • The olives' brine is treasure—if they're too salty, rinse them lightly, but don't strip them completely of that briny depth.
03 -
  • If you're making dolmas from scratch, cook the rice ahead and let it cool completely before stuffing—warm rice tears the grape leaves.
  • Taste the olives before you buy them; some brands are aggressively briny and some are mellow, and there's no predicting it by price alone.
  • A meze tastes better when it sits on the table for a bit before people eat—the flavors have time to settle and become friends with each other.
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