Middle Eastern Mezze Platter
Difficulty: Medium | Makes: 10-12 Servings
Perfect for sharing, snacking, or savoring every last bite! This Middle Eastern mezze platter is a vibrant spread of all your favorite flavors.
For the Pickled Radish
- 1 bunch of radishes (18-20 average size radishes)
- 1/2 cup Roland® Rice Vinegar
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons salt
- 1 cup hot or warm water
For the Harissa Hummus
- 2/3 cup Roland® Tahini
- 1 29 oz can chickpeas
- Juice of 2 lemons
- 2 cloves garlic
- 1 tbs Roland® Harissa Red Chili Spread
- 6 tbs Roland® Extra Virgin Olive Oil
- Salt to taste
For the Muhammara
- 1 cup walnuts
- 1 28 oz can Roland® Fire-Roasted Red Peppers
- 2 garlic cloves
- 2 teaspoons Roland® Harissa Red Chili Spread
- 2 tablespoons Pomegranate Molasses
- 1 cup Roland® Plain Panko Breadcrumbs
- ¼ cup Roland® Extra Virgin Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Cumin
For the Preserved Lemon and Za’atar Labne
- 2 tablespoons Roland® Preserved Lemon Paste
- 1 cup Labne
For the Marinated Olives
- 1 7.67 oz jar Roland® Picholine Olives, drained
- 2 tablespoons olive oil
- 1 teaspoon Roland® Za’atar Spice Blend
- 2 cloves garlic, crushed
- 2 tablespoons parsley
- 1 tablespoon mint
To Serve
- 1 13.9 oz can Roland® Vine Leaves
- 3 Cucumbers, sliced in half
- 3 radishes, sliced in half
- 3-4 rainbow carrots, sliced into strips
- Mint and dill, to garnish
- Turkish bread
- Middle eastern pickles
- Grilled halloumi, sliced into strips
- Feta cheese, broken into chunks
- Pomegranate, cut into quarters
- Roland® Grilled Artichoke Hearts Marinated in Vinegar and Oil
Directions
For the Pickled Radish
- Clean the radishes and cut into quarters. Combine the pickling liquid, stir to dissolve sugar and salt and cool completely. Store the radishes with the pickling liquid for at least 1 hour
For the Harissa Hummus
- Drain can of chickpeas and add all ingredients to a blender. Blend on high speed for 30 seconds. If too thick, add warm water 1 tbs at a time to achieve smooth consistency
- Spoon onto a plate and garnish with more olive oil, harissa and herbs
For the Muhammara
- In a large food processor, add the roasted red peppers along with the walnuts, panko, harissa paste, garlic cloves, pomegranate molasses, olive oil, salt and cumin
- Pulse until all the ingredients have combined. If the dip is still very thick, add a teaspoon more of olive oil. If the mixture is too runny, add a couple tablespoons of panko until it comes together
- Transfer to a dish and garnish with more pomegranate molasses and walnuts
For the Preserved Lemon and Za’atar Labne
- Combine the preserved lemon paste and labne. Plate and garnish with more preserved lemon
For the Marinated olives
- Combine all ingredients and serve
