Turkish Meze Platter (Printer View)

An assortment of classic Turkish appetizers including hummus, dolmas, cheeses, and olives arranged for sharing.

# What you'll 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 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 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

# Method:

01 - In a food processor, blend chickpeas, tahini, olive oil, garlic, lemon juice, cumin, salt, and pepper until smooth. Adjust seasoning as needed. Transfer to a serving bowl and drizzle with a little olive oil; optionally, sprinkle paprika or sumac on top.
02 - Place the stuffed grape leaves neatly 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 olives with olive oil and dried oregano, then place them in a small bowl or scatter around the platter.
05 - Arrange cucumber and tomato slices, lemon wedges, and sprinkle fresh parsley over the platter to enhance color and freshness.
06 - Provide warm pita or flatbread, cut into triangles, alongside the platter for serving.

# Expert Advice:

01 -
  • It's the easiest way to look like you've spent hours in the kitchen when you've actually spent thirty minutes.
  • Everyone finds something they love, so nobody feels left out at the table.
  • The flavors balance each other perfectly—creamy against tangy, soft against crisp.
02 -
  • Never use canned hummus as a base and try to improve it—start fresh with chickpeas if you want it to taste alive and not like a shortcut.
  • Room temperature is better than cold for everything on this platter; take it out of the fridge twenty minutes before serving so the flavors wake up.
  • Warm bread makes all the difference—cold pita feels like you forgot an important step, and you want people to feel taken care of.
03 -
  • Make the hummus the night before and let it sit in the fridge—the flavors deepen and it tastes even better the next day.
  • Buy your olives from a bulk bin or a good Mediterranean market, not the jar at the supermarket, and your entire platter will taste noticeably better.
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