Assorted Syrian Mezze Platter
Assorted Syrian Mezze Platter
Ingredients
For the Hummus
- 15 ounces canned chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 2 tablespoons cold water, or more, as needed
- 1/2 teaspoon salt
- 1 tablespoon extra virgin olive oil, for garnish
- 1/4 teaspoon paprika, for garnish
For the Fattoush Salad
- 1 head romaine lettuce, chopped
- 1 cucumber, diced
- 2 roma tomatoes, diced
- 1/2 green bell pepper, diced
- 4 radishes, thinly sliced
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh parsley, chopped
- 2 pita bread, cut into 1-inch pieces
- 1/4 cup extra virgin olive oil, for dressing and frying
- 2 tablespoons fresh lemon juice
- 1 teaspoon sumac
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Kibbeh (Fried)
- 1 cup fine bulgur
- 1 pound lean ground beef
- 1 onion, medium, finely chopped
- 1 teaspoon allspice
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup pine nuts, toasted (optional)
- 3 cups vegetable oil, for frying
Instructions
- 1
Prepare the Hummus: Combine chickpeas, tahini, lemon juice, garlic, cold water, and salt in a food processor. Blend until smooth and creamy, adding more cold water 1 tablespoon at a time if needed to reach desired consistency. Transfer to a serving bowl, drizzle with olive oil, and sprinkle with paprika. Cover and refrigerate.
⏱️ 15 min
- 2
Prepare the Fattoush Salad: In a large bowl, combine chopped romaine lettuce, diced cucumber, diced tomatoes, diced green bell pepper, sliced radishes, chopped fresh mint, and chopped fresh parsley. Set aside.
⏱️ 10 min
- 3
Fry the pita bread for Fattoush: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add pita bread pieces and fry until golden brown and crispy, about 3-5 minutes. Remove with a slotted spoon and place on a paper towel-lined plate to drain. Let cool.
⏱️ 10 min
- 4
Make the Fattoush dressing: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, sumac, salt, and black pepper.
⏱️ 3 min
- 5
Assemble Fattoush: Just before serving, add the fried pita bread to the salad vegetables. Pour the dressing over the salad and toss gently to combine.
⏱️ 5 min
- 6
Prepare the Kibbeh filling: In a skillet, brown 1/2 pound of the ground beef with half of the chopped onion over medium heat until cooked through. Drain any excess fat. Stir in 1/2 teaspoon allspice, 1/4 teaspoon cinnamon, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and toasted pine nuts (if using). Set aside to cool.
⏱️ 15 min
- 7
Prepare the Kibbeh shell: Place the fine bulgur in a bowl and cover with cold water. Let soak for 15-20 minutes, then drain thoroughly and squeeze out any excess water. In a food processor, combine the remaining 1/2 pound of ground beef, the other half of the chopped onion, the soaked bulgur, 1/2 teaspoon allspice, 1/4 teaspoon cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Process until a smooth paste forms, scraping down the sides as needed. This may take several minutes.
⏱️ 25 min
- 8
Form the Kibbeh: Take a small amount of the bulgur-meat mixture (about 1 1/2 tablespoons) and form it into an oval shape in the palm of your hand. Using your index finger, make a hollow in the center, creating a thin shell. Fill the hollow with about 1 teaspoon of the cooked beef filling. Carefully pinch the opening closed and reshape into a smooth oval or torpedo shape. Repeat with the remaining mixture and filling. Place formed kibbeh on a baking sheet lined with parchment paper.
⏱️ 30 min
- 9
Chill the Kibbeh: Place the formed kibbeh in the refrigerator for at least 60 minutes to firm up. This helps prevent them from breaking apart during frying.
⏱️ 60 min
- 10
Fry the Kibbeh: Heat vegetable oil in a deep pot or Dutch oven to 350°F. Carefully add a few kibbeh at a time, ensuring not to overcrowd the pot. Fry for 5-7 minutes, or until golden brown and cooked through. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Repeat with remaining kibbeh.
⏱️ 20 min•🌡️ 350
- 11
Serve the Assorted Syrian Mezze Platter: Arrange the hummus, fattoush salad, and fried kibbeh on a large platter or individual plates. Serve immediately with warm pita bread (if desired, not included in this recipe's ingredients).
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Assorted Syrian Mezze Platter
Ingredients
For the Hummus
- 15 ounces canned chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 2 tablespoons cold water, or more, as needed
- 1/2 teaspoon salt
- 1 tablespoon extra virgin olive oil, for garnish
- 1/4 teaspoon paprika, for garnish
For the Fattoush Salad
- 1 head romaine lettuce, chopped
- 1 cucumber, diced
- 2 roma tomatoes, diced
- 1/2 green bell pepper, diced
- 4 radishes, thinly sliced
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh parsley, chopped
- 2 pita bread, cut into 1-inch pieces
- 1/4 cup extra virgin olive oil, for dressing and frying
- 2 tablespoons fresh lemon juice
- 1 teaspoon sumac
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Kibbeh (Fried)
- 1 cup fine bulgur
- 1 pound lean ground beef
- 1 onion, medium, finely chopped
- 1 teaspoon allspice
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup pine nuts, toasted (optional)
- 3 cups vegetable oil, for frying
Instructions
- 1
Prepare the Hummus: Combine chickpeas, tahini, lemon juice, garlic, cold water, and salt in a food processor. Blend until smooth and creamy, adding more cold water 1 tablespoon at a time if needed to reach desired consistency. Transfer to a serving bowl, drizzle with olive oil, and sprinkle with paprika. Cover and refrigerate.
⏱️ 15 min - 2
Prepare the Fattoush Salad: In a large bowl, combine chopped romaine lettuce, diced cucumber, diced tomatoes, diced green bell pepper, sliced radishes, chopped fresh mint, and chopped fresh parsley. Set aside.
⏱️ 10 min - 3
Fry the pita bread for Fattoush: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add pita bread pieces and fry until golden brown and crispy, about 3-5 minutes. Remove with a slotted spoon and place on a paper towel-lined plate to drain. Let cool.
⏱️ 10 min - 4
Make the Fattoush dressing: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, sumac, salt, and black pepper.
⏱️ 3 min - 5
Assemble Fattoush: Just before serving, add the fried pita bread to the salad vegetables. Pour the dressing over the salad and toss gently to combine.
⏱️ 5 min - 6
Prepare the Kibbeh filling: In a skillet, brown 1/2 pound of the ground beef with half of the chopped onion over medium heat until cooked through. Drain any excess fat. Stir in 1/2 teaspoon allspice, 1/4 teaspoon cinnamon, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and toasted pine nuts (if using). Set aside to cool.
⏱️ 15 min - 7
Prepare the Kibbeh shell: Place the fine bulgur in a bowl and cover with cold water. Let soak for 15-20 minutes, then drain thoroughly and squeeze out any excess water. In a food processor, combine the remaining 1/2 pound of ground beef, the other half of the chopped onion, the soaked bulgur, 1/2 teaspoon allspice, 1/4 teaspoon cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Process until a smooth paste forms, scraping down the sides as needed. This may take several minutes.
⏱️ 25 min - 8
Form the Kibbeh: Take a small amount of the bulgur-meat mixture (about 1 1/2 tablespoons) and form it into an oval shape in the palm of your hand. Using your index finger, make a hollow in the center, creating a thin shell. Fill the hollow with about 1 teaspoon of the cooked beef filling. Carefully pinch the opening closed and reshape into a smooth oval or torpedo shape. Repeat with the remaining mixture and filling. Place formed kibbeh on a baking sheet lined with parchment paper.
⏱️ 30 min - 9
Chill the Kibbeh: Place the formed kibbeh in the refrigerator for at least 60 minutes to firm up. This helps prevent them from breaking apart during frying.
⏱️ 60 min - 10
Fry the Kibbeh: Heat vegetable oil in a deep pot or Dutch oven to 350°F. Carefully add a few kibbeh at a time, ensuring not to overcrowd the pot. Fry for 5-7 minutes, or until golden brown and cooked through. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Repeat with remaining kibbeh.
⏱️ 20 min•🌡️ 350 - 11
Serve the Assorted Syrian Mezze Platter: Arrange the hummus, fattoush salad, and fried kibbeh on a large platter or individual plates. Serve immediately with warm pita bread (if desired, not included in this recipe's ingredients).
⏱️ 5 min