Turkish Meze Platter (Printable Version)

A colorful assortment including hummus, dolmas, cheeses, olives, and fresh garnishes for flavorful gatherings.

# Needed Ingredients:

→ 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 more feta)
11 - 3.5 oz kasseri or halloumi, 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, cut into wedges
17 - 1 lemon, cut into wedges
18 - 2 tablespoons fresh parsley, chopped
19 - Warm pita or flatbread, cut into triangles, to serve

# Steps:

01 - In a food processor, combine chickpeas, tahini, olive oil, garlic, lemon juice, cumin, salt, and pepper. Process until smooth. Adjust seasoning as needed. Transfer to a serving bowl and drizzle with additional olive oil and a pinch of paprika or sumac if desired.
02 - Neatly place the stuffed grape leaves on the serving platter.
03 - Cut feta, beyaz peynir, and kasseri or halloumi into bite-sized pieces. Arrange each cheese variety in separate groups on the platter.
04 - Toss mixed olives with olive oil and dried oregano. Place them in a small bowl or scatter around the platter.
05 - Arrange cucumber slices, tomato wedges, and lemon wedges on the platter. Sprinkle chopped parsley over the top for freshness and color.
06 - Accompany the platter with warm pita or flatbread triangles for serving.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, giving you an impressive spread without hours of actual cooking.
  • Everything can be made ahead or bought ready-made, so there's zero stress when guests arrive.
  • It's naturally vegetarian and works for almost every dietary preference you'll encounter.
  • One platter feeds multiple people and somehow always looks more generous than it actually is.
02 -
  • Room temperature is this platter's best friend—cheese tastes richer, hummus is creamier, and olives are more flavorful when nothing is cold.
  • Hummus made hours ahead actually develops better flavor, but add the olive oil drizzle right before serving so it looks fresh.
  • A good platter is about balance and white space; overstuffing it makes it look chaotic rather than generous.
03 -
  • Make your hummus a day ahead and let it rest in the refrigerator—the flavors deepen and become rounder overnight.
  • If you're nervous about the platter looking sparse, fill gaps with fresh herbs like mint or dill in small clusters; they add color and fragrance without adding actual food.
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