Turkish Meze Platter (Printable)

A colorful assortment featuring hummus, stuffed grape leaves, cheeses, olives, and fresh garnishes for sharing.

# What You 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

→ Cheese Selection

09 - 3.5 oz feta cheese, cubed
10 - 3.5 oz beyaz peynir or substitute with 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, cut 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 - In a food processor, blend chickpeas, tahini, olive oil, garlic, lemon juice, cumin, salt, and pepper until smooth. Adjust seasoning as desired. Transfer to a bowl, drizzle with olive oil and optionally sprinkle with paprika or sumac.
02 - Place the stuffed grape leaves neatly on the serving platter in an organized manner.
03 - Cut feta, beyaz peynir, and kasseri or halloumi into bite-sized pieces and arrange them in separate groups on the platter.
04 - Toss olives with olive oil and oregano, then place them in a small bowl or scatter around the platter.
05 - Arrange cucumber slices, tomato wedges, and lemon wedges on the platter; sprinkle with chopped fresh parsley to enhance freshness and color.
06 - Accompany the platter with warm pita or flatbread cut into triangles for easy sharing.

# Expert Advice:

01 -
  • You get the impressive presentation of a restaurant spread without spending hours in the kitchen.
  • Every element comes together to balance flavors—creamy, tangy, salty, and bright all at once.
  • It's the kind of meal where everyone finds something they love, and there's always a reason to reach for one more bite.
02 -
  • Hummus breaks if you make it too far ahead—something about the paste relaxes and loses its silky texture, so make it within an hour of serving.
  • The olives need that toss with olive oil and oregano because they look and taste flat without it, even if they came good straight from the jar.
  • One person will always eat most of the kasseri before anyone else gets to it, so slice extra if you're feeding people who love cheese.
03 -
  • If your hummus comes out grainy, you didn't blend it long enough or your chickpeas were too dry—blend for a solid three to four minutes, and don't be shy about it.
  • The real secret is tasting everything separately before you put it on the platter—know what each element brings so you can adjust, so nothing surprises you with its flavors once people start eating.
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