Turkish Meze Platter Delight (Printable)

A colorful mix of hummus, stuffed grape leaves, cheeses, and olives served with fresh garnishes.

# What You Need:

→ Hummus

01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 2 tbsp tahini
03 - 2 tbsp extra-virgin olive oil
04 - 1 clove garlic, minced
05 - 2 tbsp fresh lemon juice
06 - 1/2 tsp 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)
11 - 3.5 oz kasseri or halloumi, sliced

→ Olives

12 - 3.5 oz mixed Turkish olives, pitted if desired
13 - 1 tbsp extra-virgin olive oil
14 - 1/2 tsp dried oregano

→ Garnishes & Accompaniments

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

# Directions:

01 - In a food processor, combine chickpeas, tahini, olive oil, garlic, lemon juice, cumin, salt, and pepper. Process until smooth. Adjust seasoning as needed. Transfer to a serving bowl and drizzle with olive oil; optionally sprinkle paprika or sumac.
02 - Neatly place the stuffed grape leaves on the serving platter.
03 - Cut feta, beyaz peynir, and kasseri or halloumi into bite-sized pieces and arrange them in groups on the platter.
04 - Toss mixed olives with olive oil and oregano. Place in a small bowl or scatter around the platter.
05 - Arrange cucumber slices, tomato wedges, lemon wedges, and sprinkle fresh parsley over the platter for freshness and color.
06 - Accompany the platter with warm pita or flatbread cut into triangles.

# Expert Hints:

01 -
  • Zero intimidation factor—most components come together in minutes, leaving you calm and present with your guests instead of stressed in the kitchen.
  • It's a vegetarian celebration that feels abundant and indulgent without a single bite of meat.
  • Every element can be prepped ahead, turning last-minute entertaining into something genuinely relaxing.
02 -
  • Hummus that's been sitting in the food processor longer than a few minutes starts to oxidize and lose its bright color—make it last, but not too far ahead.
  • Room temperature hummus tastes better than cold hummus; take it out of the fridge fifteen minutes before serving so the flavors can actually speak to each other.
  • If your hummus breaks and becomes grainy, you either added lemon juice before tahini (always reverse that order) or your food processor got a bit too enthusiastic—start fresh, it takes two minutes.
03 -
  • Keep a small spoon resting in the hummus bowl so people don't feel awkward spreading it directly onto bread—it's an invisible permission that makes serving feel effortless.
  • Buy olives from a market with good turnover; they should smell briny and alive, not dusty—this one choice will elevate everything on your platter.
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