Lebanese Cold Mezze Platter Recipe

Lebanese cold mezze platter is a snack platter of cold dishes that, you can not forget, yes you can say it is the best that beyond your excepts.

The cold mezze platter of Lebanese which refers to selected salad refers to Hummus, Babaghanouj, Mutable, Fattoush, Tabbouleh, and vine leaves from Middle Eastern cuisine.

I did not feel so good, when I first the Lebanese salad had, after that, when I wanted to know about the cuisine and their dish, then the truth is, I just slowly come to know that, the dishes keep you healthy and that why Lebanese loves too much.

TABLE OF CONTENTS

Best way to choose Lebanese Cold Mezze Platter on your Dining.

Dinner is always the perfect time to spend with family and friends, and what better way to do this than by eating together? No matter where you are in the world, dinner is one of the events that bring people together.

After all, there are dishes that are unique to certain areas around the globe. The Lebanese cold mezze salad is a delicious dish that can be eaten as a light meal or used as an appetizer.

This dish is typically served in the early evening before dinner and it can accompany by khubz bread, lamb chop, mix grilled meat, and drinks such as energy drinks, or fruit juices.

HUMMUS

Lebanese cold mezze platter
  • Chickpeas boiled -2 cup
  • Tahini paste -1/2 cup
  • Olive oil (extra virgin) -1/2 cup
  • Garlic -3 cloves
  • Lemon juice – 1 tbsp
  • Salt
  1. For hummus, you must use the high powered blender. Add all the ingredients to your blender and secure the lid tightly.
  2. Turn the blender on high for a couple of minutes and blend the mixture until it becomes a smooth paste if it is not just added chickpea liquid for a softer hummus.
  3. Transfer the hummus into a bowl and set to cool it, for which it gives a good result. Served to garnish with a mint sprig. It is one of the dip of Lebanese cold mezze platter.

TABBOULEH

Lebanese cold mezze platter

Tabbouleh cold mezze is usually eaten as a Lebanese appetizer before the main course. It is served cold and it has a refreshing taste that compliments many dishes including kebabs and shawarma.

  • Arabic Parsley – 100 gm
  • Mint leaves – 30 gm
  • Bulgar wheat – 10 gm
  • Pomegranate seed
  • Onion chopped – 1 tbsp
  • Tomato chopped – 1 tbsp
  • Lemon juice – 1/2 tbsp
  • Olive oil – 1/2 tbsp
  • Salt
  1. Fine chop Arabic parsley, and Mint, wash in cold water, washed and well-dried.12-14 fresh mint leaves, stems removed, washed, well-dried, very finely chopped.
  2. Wash and strain under running cool water and keep aside for 4 to 5 minutes. And squeezed it.
  3. Then chop the white onion and tomatoes, it must be very fine.
  4. Take a large mixing bowl and combine together all the ingredients and mix well.
  5. For best results, keep the salad for a little while about 20 minutes.
  6. Transfer to a serving bowl or platter garnishing with a lemon slice and pomegranate seeds.

MUTABAL

Lebanese Mutabal eggplant dip
  • Roasted Eggplant chopped – 100 gm
  • Yoghurt – 30 gm
  • Tahini paste -30 gm
  • Olive oil -2 tbsp
  • Salt
  • Lemon juice 1/2 tbsp
  1. Roast the eggplant at 180 degrees for 20-25 minutes, whenever done set aside for cool it. Peel the skin and remove out seeds from eggplant and chop it.
  2. In a mixing bowl combine together tahini, lemon juice, salt, garlic, olive oil and chopped eggplant.mix it very well and taste it, and add salt, lemon juice as per your taste.
  3. I always preferred before serving just keep in the refrigerator for 30 minutes for which it will give the best result.
  4. Take out from the freezer and served in a salad bowl and garnish with mint spring and olive oil.

Lebanese BABA GHANOUJ (cold mezze platter)

Ingredients of Baba Ghanouj
  • Roasted Eggplant chopped – 100 gm
  • Olive oil – 2 tbsp
  • Roasted chopped bell pepper – 20 gm
  • Chopped garlic – 10 gm
  • Chopped onion – 20 gm
  • Salt
  • Pomegranate molasses -2 tbsp
  • Lemon juice – 1/2 tbsp
  1. Roast eggplant. make the same way as above mentioned.
  2. In a mixing bowl mix together molasses, lemon juice, salt, garlic, olive oil and chopped onion, garlic and chopped eggplant. mix it very well.

FATTOUSH

Fattoush salad
  • Bell pepper diced -30 gm
  • Red tomato -30 gm
  • English cucumber – 30 gm
  • Crispy Lettuce -50 gm
  • Lemon Juice -1/2 tbsp
  • Pomegranate molasses – 1 tbsp
  • Sumac spices – a pinch
  • Cherry tomato – 3 no
  • Reddish – 2 no
  • Olive oil 1 tbsp
  1. Cut all vegetable dices and mix with all ingredients, served with fried Arabic bread.
  2. It is one of the popular salad in the recipe of Lebanese cold mezze platter.

STUFFED VINE LEAVES

Lebanese cold mezze platter

Vine leaves are also called grape leaves. You can stuff with your liking and which in your ways. This is one of the special authentic dishes in Lebanese cuisine and is served include with a cold mezze platter.

Stuffed vine leaves, or dolmas, are a popular dish in the Middle East and Eastern Europe. They are typically made of grape leaves stuffed with rice and cooked vegetables.

The stuffing usually includes a mixture of onions, parsley, tomatoes, garlic cloves, rice, and ground beef. And it is seasoned with salt, black pepper, cinnamon powder (optional), and finely chopped lemon peel.

Vine leaf packages can be boiled in water for about 20 minutes or deep-fried until crisp before serving.