Turkish Mezze Platter with Pide and Mint Lemonade
Turkish Mezze Platter with Pide and Mint Lemonade
Ingredients
For the Creamy White Bean Dip
- 15 ounce cannellini beans, canned, rinsed and drained
- 1/4 cup tahini
- 2 tablespoons lemon juice, fresh
- 1 clove garlic, minced
- 2 tablespoons olive oil, plus more for garnish
- 2 tablespoons water, or more as needed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup green olives, whole, pitted, for garnish
- 1/2 teaspoon sumac, for garnish
For the Acılı Ezme (Spicy Tomato & Pepper Dip)
- 2 ripe tomatoes, medium, finely diced
- 1 red bell pepper, medium, finely diced
- 1/2 green bell pepper, medium, finely diced
- 1/4 red onion, medium, finely diced
- 2 cloves garlic, minced
- 1/4 cup walnuts, finely chopped
- 1 tablespoon tomato paste
- 1 tablespoon red pepper paste, (biber salçası, mild or hot)
- 1 tablespoon pomegranate molasses
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes, or more to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
For the Turkish Pide Flatbread
- 3 cups all-purpose flour, plus more for dusting
- 2 1/4 teaspoons instant yeast
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 1/4 cups warm water, (105-115°F)
- 2 tablespoons olive oil, plus more for greasing
- 1 egg, large, beaten, for egg wash
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
For the Refreshing Mint Lemonade
- 4 lemons, medium, juiced (about 1 cup juice)
- 1/2 cup granulated sugar, or to taste
- 1/4 cup fresh mint leaves, packed, plus more for garnish
- 4 cups cold water
For the Roasted Chickpeas
- 15 ounce canned chickpeas, rinsed, drained, and patted very dry
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon smoked paprika
Instructions
- 1
Prepare the Pide Dough: In a large mixing bowl, whisk together the all-purpose flour, instant yeast, granulated sugar, and 1 teaspoon of salt. Add the warm water and 2 tablespoons of olive oil. Mix with a wooden spoon or your hands until a shaggy dough forms.
⏱️ 5 min
- 2
Knead and Proof Pide Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 3
Prepare Roasted Chickpeas: Preheat your oven to 400°F. Line a baking sheet with parchment paper. In a bowl, toss the very dry chickpeas with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and smoked paprika. Spread them in a single layer on the prepared baking sheet.
⏱️ 5 min•🌡️ 400
- 4
Roast Chickpeas: Roast the chickpeas for 20-30 minutes, stirring halfway through, until they are golden brown and crispy. Let them cool completely on the baking sheet.
⏱️ 25 min•🌡️ 400
- 5
Prepare Creamy White Bean Dip: In a food processor, combine the rinsed cannellini beans, tahini, fresh lemon juice, minced garlic, 2 tablespoons of olive oil, 2 tablespoons of water, 1/2 teaspoon of salt, and black pepper. Process until the mixture is smooth and creamy. If the dip is too thick, add a little more water, 1 tablespoon at a time, until your desired consistency is reached. Transfer the dip to a small serving bowl.
⏱️ 10 min
- 6
Prepare Acılı Ezme: In a medium bowl, combine the finely diced tomatoes, red bell pepper, green bell pepper, red onion, minced garlic, chopped walnuts, tomato paste, red pepper paste, pomegranate molasses, 2 tablespoons of olive oil, ground cumin, red pepper flakes, 1/2 teaspoon of salt, and black pepper. Mix all ingredients well to combine. Taste and adjust seasoning as needed. Transfer the dip to another small serving bowl.
⏱️ 15 min
- 7
Prepare Mint Lemonade: In a pitcher, combine the fresh lemon juice, granulated sugar, and 1 cup of cold water. Stir until the sugar is completely dissolved. Add the 1/4 cup of fresh mint leaves and gently muddle them with a spoon to release their aromatic oils. Add the remaining 3 cups of cold water and stir well. Taste and adjust sweetness if desired. Refrigerate until serving.
⏱️ 10 min
- 8
Shape and Bake Pide: Once the dough has doubled in size, gently punch it down to release the air. Divide the dough into two equal pieces. On a lightly floured surface, shape each piece into an oval or round flatbread, about 1/2 inch thick. Transfer the shaped dough to a baking sheet lined with parchment paper.
⏱️ 10 min
- 9
Garnish and Bake Pide: Preheat your oven to 425°F. Brush the surface of each flatbread generously with the beaten egg wash. Sprinkle generously with both white and black sesame seeds. Bake for 15-20 minutes, or until the flatbreads are golden brown and cooked through.
⏱️ 20 min•🌡️ 425
- 10
Assemble Mezze Platter: Arrange the serving bowls of Creamy White Bean Dip and Acılı Ezme on a large platter. Garnish the White Bean Dip with whole green olives and a sprinkle of sumac. Garnish the Acılı Ezme with fresh chopped parsley.
⏱️ 5 min
- 11
Serve: Serve the warm Turkish Pide flatbread alongside the dips. Pour the chilled Mint Lemonade into glasses, garnishing each with a few fresh mint leaves. Place the bowl of roasted chickpeas on the platter for snacking. Enjoy your homemade Turkish Mezze Platter!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Turkish Mezze Platter with Pide and Mint Lemonade
Ingredients
For the Creamy White Bean Dip
- 15 ounce cannellini beans, canned, rinsed and drained
- 1/4 cup tahini
- 2 tablespoons lemon juice, fresh
- 1 clove garlic, minced
- 2 tablespoons olive oil, plus more for garnish
- 2 tablespoons water, or more as needed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup green olives, whole, pitted, for garnish
- 1/2 teaspoon sumac, for garnish
For the Acılı Ezme (Spicy Tomato & Pepper Dip)
- 2 ripe tomatoes, medium, finely diced
- 1 red bell pepper, medium, finely diced
- 1/2 green bell pepper, medium, finely diced
- 1/4 red onion, medium, finely diced
- 2 cloves garlic, minced
- 1/4 cup walnuts, finely chopped
- 1 tablespoon tomato paste
- 1 tablespoon red pepper paste, (biber salçası, mild or hot)
- 1 tablespoon pomegranate molasses
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes, or more to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
For the Turkish Pide Flatbread
- 3 cups all-purpose flour, plus more for dusting
- 2 1/4 teaspoons instant yeast
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 1/4 cups warm water, (105-115°F)
- 2 tablespoons olive oil, plus more for greasing
- 1 egg, large, beaten, for egg wash
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
For the Refreshing Mint Lemonade
- 4 lemons, medium, juiced (about 1 cup juice)
- 1/2 cup granulated sugar, or to taste
- 1/4 cup fresh mint leaves, packed, plus more for garnish
- 4 cups cold water
For the Roasted Chickpeas
- 15 ounce canned chickpeas, rinsed, drained, and patted very dry
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon smoked paprika
Instructions
- 1
Prepare the Pide Dough: In a large mixing bowl, whisk together the all-purpose flour, instant yeast, granulated sugar, and 1 teaspoon of salt. Add the warm water and 2 tablespoons of olive oil. Mix with a wooden spoon or your hands until a shaggy dough forms.
⏱️ 5 min - 2
Knead and Proof Pide Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 3
Prepare Roasted Chickpeas: Preheat your oven to 400°F. Line a baking sheet with parchment paper. In a bowl, toss the very dry chickpeas with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and smoked paprika. Spread them in a single layer on the prepared baking sheet.
⏱️ 5 min•🌡️ 400 - 4
Roast Chickpeas: Roast the chickpeas for 20-30 minutes, stirring halfway through, until they are golden brown and crispy. Let them cool completely on the baking sheet.
⏱️ 25 min•🌡️ 400 - 5
Prepare Creamy White Bean Dip: In a food processor, combine the rinsed cannellini beans, tahini, fresh lemon juice, minced garlic, 2 tablespoons of olive oil, 2 tablespoons of water, 1/2 teaspoon of salt, and black pepper. Process until the mixture is smooth and creamy. If the dip is too thick, add a little more water, 1 tablespoon at a time, until your desired consistency is reached. Transfer the dip to a small serving bowl.
⏱️ 10 min - 6
Prepare Acılı Ezme: In a medium bowl, combine the finely diced tomatoes, red bell pepper, green bell pepper, red onion, minced garlic, chopped walnuts, tomato paste, red pepper paste, pomegranate molasses, 2 tablespoons of olive oil, ground cumin, red pepper flakes, 1/2 teaspoon of salt, and black pepper. Mix all ingredients well to combine. Taste and adjust seasoning as needed. Transfer the dip to another small serving bowl.
⏱️ 15 min - 7
Prepare Mint Lemonade: In a pitcher, combine the fresh lemon juice, granulated sugar, and 1 cup of cold water. Stir until the sugar is completely dissolved. Add the 1/4 cup of fresh mint leaves and gently muddle them with a spoon to release their aromatic oils. Add the remaining 3 cups of cold water and stir well. Taste and adjust sweetness if desired. Refrigerate until serving.
⏱️ 10 min - 8
Shape and Bake Pide: Once the dough has doubled in size, gently punch it down to release the air. Divide the dough into two equal pieces. On a lightly floured surface, shape each piece into an oval or round flatbread, about 1/2 inch thick. Transfer the shaped dough to a baking sheet lined with parchment paper.
⏱️ 10 min - 9
Garnish and Bake Pide: Preheat your oven to 425°F. Brush the surface of each flatbread generously with the beaten egg wash. Sprinkle generously with both white and black sesame seeds. Bake for 15-20 minutes, or until the flatbreads are golden brown and cooked through.
⏱️ 20 min•🌡️ 425 - 10
Assemble Mezze Platter: Arrange the serving bowls of Creamy White Bean Dip and Acılı Ezme on a large platter. Garnish the White Bean Dip with whole green olives and a sprinkle of sumac. Garnish the Acılı Ezme with fresh chopped parsley.
⏱️ 5 min - 11
Serve: Serve the warm Turkish Pide flatbread alongside the dips. Pour the chilled Mint Lemonade into glasses, garnishing each with a few fresh mint leaves. Place the bowl of roasted chickpeas on the platter for snacking. Enjoy your homemade Turkish Mezze Platter!
⏱️ 5 min