Plant-Based Middle Eastern Mezze Board

What's on the board

Amounts and prices for each item are in the book, or open the board in the Board Builder for amounts sized to your guest count.

Why it works

Mezze layers flavours rather than piling up one ingredient. Muhammara is sweet, smoky and a little spicy from roasted peppers and walnuts; the coconut labneh is cool and tangy; the hummus is mild and nutty. Guests can mix them on the same piece of flatbread.

Sumac, za'atar and lemon give the board its sour, herby edge, and dates and pomegranate seeds give it bursts of sweetness. Pistachios add crunch next to the soft falafel and dolmas.

Timeline

1. T–25 minBake the falafel bites; take the dips out of the fridge.
2. T–15 minSpoon the dips into bowls; dust the labneh with sumac and drizzle with za'atar oil.
3. T–10 minSlice the cucumbers; warm the flatbread.
4. T–5 minPlace the dolmas, dates and tomatoes around the bowls.
5. T–0Add the warm falafel, flatbread, pistachios, pomegranate and herbs.

The seven-step placement plan (what goes where, and why) is in the book.

Questions

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