Turkish Meze Platter (Printable)

A vibrant spread of hummus, dolmas, assorted cheeses, and olives served with fresh garnishes and warm pita.

# 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, sliced into wedges
17 - 1 lemon, cut into wedges
18 - 2 tablespoons fresh parsley, chopped
19 - Warm pita or flatbread, to serve

# Directions:

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

# Expert Advice:

01 -
  • It comes together in under 40 minutes, yet looks like you spent hours on it.
  • Everyone finds something they love, so it works for picky eaters and adventurous ones alike.
  • The combination of creamy hummus, chewy dolmas, salty cheese, and briny olives hits every flavor note at once.
02 -
  • Cold chickpeas make grainy hummus—let them sit at room temperature for 10 minutes before blending, or the texture changes everything.
  • Don't skip draining the chickpeas thoroughly; water is the enemy of creamy texture.
  • Tahini separates and can seem too thick until it meets the lemon juice and olive oil, which transform it into silk—this is not a mistake, this is chemistry.
03 -
  • If your hummus breaks or seems thin, blend in a splash of ice water one tablespoon at a time until it reaches that smooth, creamy texture.
  • Buy feta that's packed in brine if you can; it's fresher and more flavorful than the vacuum-sealed kind.
  • Keep everything chilled until the last moment, then let the hummus sit out for 10 minutes before serving so the olive oil is easy to taste.
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