Turkish Meze Platter Highlights (Print)

A colorful assortment of hummus, dolmas, cheeses, olives, and fresh veggies for a flavorful shared platter.

# Components:

→ Hummus

01 - 1 can (14.1 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, sliced 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, blend chickpeas, tahini, olive oil, garlic, lemon juice, cumin, salt, and pepper until smooth. Adjust seasoning to taste. Transfer to a serving bowl and drizzle with olive oil; optionally sprinkle with paprika or sumac.
02 - Place the stuffed grape leaves neatly on the serving platter.
03 - Cut the feta, beyaz peynir, and kasseri or halloumi into bite-sized pieces and group them on the platter.
04 - Toss olives with olive oil and dried oregano, then place them in a small bowl or scatter around the platter.
05 - Arrange cucumber slices, tomato wedges, lemon wedges, and sprinkle fresh parsley over the platter to add color and freshness.
06 - Accompany the platter with warm pita or flatbread cut into triangles.

# Expert Advice:

01 -
  • It comes together in under an hour with almost no stress, which means you can actually enjoy your guests instead of being stuck in the kitchen.
  • Every component can be made ahead or bought ready-made, so there's genuine flexibility depending on your mood and what you have on hand.
  • It tastes like you spent all day thinking about it, even if you didn't.
02 -
  • Rinsed chickpeas make better hummus than canned ones still coated in liquid; don't skip this step thinking it won't matter.
  • If your hummus looks thick or grainy, add a tablespoon of ice water or reserved chickpea liquid and blend again—it transforms immediately.
  • Serve everything at room temperature or slightly cool, because cold cheese tastes flat and cold hummus tastes dull.
03 -
  • Toast a pinch of sumac or paprika over your hummus right before serving—it's not just prettier, it adds a subtle brightness that shifts how everything tastes.
  • If you're making dolmas from scratch, cooking the rice filling with fresh dill, mint, and a touch of cinnamon creates a complexity that store-bought versions can't quite match.
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