Turkish meze platter (Print Version)

An inviting array of Turkish appetizers featuring hummus, dolmas, cheeses, and olives 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 black 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, cut into triangles

# 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 for an organized presentation.
03 - Cut each cheese variety into bite-sized pieces and arrange them in distinct groups on the platter.
04 - Toss the olives with olive oil and dried oregano. Place them in a small bowl or scatter around the platter as desired.
05 - Arrange cucumber slices, tomato wedges, lemon wedges, and sprinkle chopped parsley over the platter to enhance color and freshness.
06 - Provide warm pita or flatbread, cut into triangles, alongside the platter for serving.

# Additional Tips::

01 -
  • It comes together in minutes without cooking skills, leaving you to focus on enjoying people instead of fussing in the kitchen.
  • Everyone finds something they love, whether they're after creamy hummus, salty cheese, or the snap of a briny olive.
  • It feels fancy and intentional, but honestly costs less than ordering takeout for the same group.
02 -
  • Hummus that looks too thick means you need more lemon juice or water—a tablespoon at a time until it becomes billowy and light.
  • Warm pita changes everything; serving it cold makes people feel like an afterthought, but warm pita says you were thinking about them.
03 -
  • Hummus tastes better the day after you make it, when flavors have settled and deepened—if you have time, make it the morning of or even the day before.
  • Keep everything at room temperature before serving; cold cheese and cold hummus taste muted compared to their warm versions.
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