Turkish Meze Platter (Printable)

A colorful mix of hummus, dolmas, cheeses, and olives perfect for casual gatherings or starters.

# 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 (dolmas), store-bought or homemade

→ Cheese Selection

09 - 3.5 oz feta cheese, cubed
10 - 3.5 oz beyaz peynir or substitute with additional feta
11 - 3.5 oz kasseri or halloumi cheese, 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 paprika or sumac.
02 - Place the stuffed grape leaves neatly on the serving platter.
03 - Cut feta, beyaz peynir, and kasseri or halloumi into bite-sized pieces. Arrange each cheese type in separate groups on the platter.
04 - Toss mixed olives with olive oil and dried oregano. Place them in a small bowl or scatter them on the platter.
05 - Arrange sliced cucumber, tomato wedges, lemon wedges, and sprinkle chopped parsley over the platter for freshness and color.
06 - Serve the platter accompanied by warm pita or flatbread cut into triangles.

# Expert Advice:

01 -
  • You get to play host without sweating over a hot stove—most of this comes together in minutes.
  • It's the kind of platter that makes people slow down and actually talk to each other instead of rushing through a meal.
  • Every element tastes better when you've made the hummus yourself; store-bought just doesn't have the same soul.
02 -
  • Hummus made in advance separates and tastes flat; make it within an hour of serving or the lemon juice starts oxidizing and turns bitter.
  • Cold hummus tastes like nothing—bring it to room temperature or add a touch of warm water before serving so the flavors open up.
  • The olives will release oil into everything around them if left sitting; keep them separate until the last moment or drain them well before plating.
03 -
  • Make your hummus two hours before guests arrive, then bring it to room temperature fifteen minutes before serving—this is when it tastes its absolute best.
  • If you're serving this in warmer weather, nestle the hummus bowl in a larger bowl filled with ice water to keep it cool and creamy throughout the meal.
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