How to Build a Delicious Mezze Platter

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Ingredients

1 Organize the Details of your Mezze

2 Begin to Prepare the Components of your Mezze

3 Assemble your mezze

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Tips and Warnings

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Last Updated: November 25, 2025 References

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Are you looking to try a new style of dining for your next family meal or dinner party? Common in the Mediterranean and Levantine regions, a mezze platter might be your perfect solution. It offers a unique opportunity for communal eating with options for everyone, and it can be adapted as an appetizer or a complete meal. One of the best things about serving a mezze platter is that everything can be prepared ahead of time. No more frantically sautéing vegetables or searing salmon as your guests arrive; instead, with careful preparation, you can simply take the prepared components out of your fridge or pantry when the dinner begins. This article will guide you through the steps necessary to explore the delicious world of mezze platters.

Time Estimate: 30-45 minutes

Ingredients

Dips and Spreads

1. Hummus
2. Baba gannouj / ganoush
3. Labneh
4. Toum
5. Olive oil and za'atar
6. Muhammara
7. Tahini sauce
8. Whipped feta
9. Tzatziki

Salads

1. Tabbouleh
2. Fattoush
3. Shanklish salad

Heartier options

1. Manakeesh
2. Falafel
3. Stuffed grape leaves
4. Makdous
5. Fatayer
6. Kibbeh

Crudités

1. Cucumber
2. Carrot
3. Tomato
4. Radish
5. Bell pepper

Other vegetables

1. Roasted vegetables (zucchini, eggplant)
2. Small romaine lettuce leaves
3. Artichoke hearts
4. Lemon wedges

Salty additions

1. Olives
2. Pickled vegetables (cucumbers, carrots, cauliflower)
3. Pickled turnips
4. Shelled pistachios
5. Walnuts

Sweet additions

1. Green or red grapes
2. Pomegranate seeds
3. Fresh figs
4. Dried apricots
5. Dried dates

Carbs

1. Lebanese pita
2. Pita chips

Cheeses

1. Cubed feta
2. Grilled or soaked awaki
3. Grilled halloumi
4. Crumbled shankleesh

Garnishes and decorative herbs

1. Olive oil drizzle
2. Pomegranate molasses drizzle
3. Pinch of sumac
4. Pinch of za'atar
5. Sprig of parsley
6. Sprig of mint

Steps

Part 1

Part 1 of 3:

Organize the Details of your Mezze

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1. 
   1
   Consider your guests' preferences, dietary restrictions, and individual needs by arranging potential mezze components into their food category. Add more options to certain groups and fewer to others based on whether your guests are vegetable-heavy or if they prefer meat and starches.

   • Grouping by food category will help to ensure that your spread is well-balanced, that no option runs out prematurely, and that each guest has the opportunity to sample a variety of the mezze.
   • This being said, it’s impossible to perfectly predict which components will be the most popular. Ensure that you have extra portions of critical components, such as pita, in case the mezze needs to be refilled during the meal.
2. 
   2
   Assess the amount and density of each dish that you will include in your mezze. Will you be serving the mezze as an appetizer, or is it the main dish? Mezze doesn't have to be limited to just being served as an appetizer or snack; instead, you can make it the centerpiece of your dinner. If you choose to make the mezze the main feature of the night (and you really should!), consider making the following changes:

   • Double or triple the portions of each component compared to what you would serve as an appetizer.
   • Replace some of the lighter components with more nutrient-dense options, such as cheese or kabob skewers.
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3. 
   3
   Remember to balance your selections based on Three T’s: taste, texture, and temperature. The color and general aesthetics of your platter are also critical considerations. If you're a beginner chef, design your mezze with a ratio of 3 dips : 3 vegetables : 2 carbs : 2 salty or briny pickled items : 1 cheese : 1 hearty choice : 1 sweet option : 1 salad. Make changes based on the preferences of your family or guests.

   • Include a balanced variety of dips, crudités, pickles, proteins, salads, and finger foods. Some aspects will be more complex, while others will be simplistic.
   • Cold, crunchy vegetables contrast well with warm, soft pita. Bright and colorful salads beautifully offset the muted tones of brown dishes like hummus, baba gannouj, and pita.
4. 
   4
   Create a written list of the dishes that you will need to prepare. Arrange your list based on what will be homemade, store-bought, or already have. Mezze is convenient because it can be prepared ahead of time, but it's important to be organized to stay on top of all of the working parts.

   • Don't knock the value of using store-bought hummus, baba ghanouj, or pre-cut vegetables. A mezze platter can still be delicious with store-bought options. The goal is to make creative cooking accessible for all, so take any shortcuts you need!
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Part 2

Part 2 of 3:

Begin to Prepare the Components of your Mezze

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1. 
   1
   Decide which serveware you will use for your mezze. Find the largest platter that you own—a large wooden board may even be the perfect choice. For parties of 6-10 people, choose a board with a diameter of around 16 inches. Gather shallow dishes for your dips and small ramekins for the pickled vegetables and olives. Ensure that you have enough serving spoons and forks for each item.

   • Consider using creative solutions for your dip containers. A halved bell pepper, for instance, can be used to hold a dip or spread, and it will save time and work when the time comes to clean up.
2. 
   2
   Slice vegetables for the crudités and salads. Cut the crudité vegetables into varying sizes. Cucumbers, celery, and carrots become the perfect dippers with a batonnet cut or as slices. Cherry tomatoes and radishes can be halved or cut into slices. Prepare any salads that you will include in the mezze, such as tabbouleh or fattoush, ensuring that all of the lettuce and parsley is cut into bite-sized pieces.
3. 
   3
   Prepare the dips and spreads. Use your favorite family recipes, online sources, or store-bought alternatives. Scoop the dips into small dishes and then set aside.

   • Take care to keep the rims of the bowls clean to improve presentation. Swipe a damp paper towel around the rims of the bowls, if needed.
4. 
   4
   Cook or warm any hot mezze components, if desired. Warm dishes are traditionally served on a separate platter from the cold mezze, but you can choose to serve the food however it suits your needs.

   • Warm components could include falafel, fatayer, kafta, and manakeesh.
   • Roasted vegetables like eggplant and zucchini, and grilled cheeses like awaki or halloumi are easy options that don't require a lot of prep or active work time. Simplicity is key!
   • Always serve your pita bread slightly warm. Microwave Lebanese pita for 10-15 seconds (and never more) for perfectly pliable and soft pita.
5. 
   5
   Arrange all of the miscellaneous additions together before assembling your platter. This will be helpful when you begin to make the final arrangement. Below is a summary of possible choices; however, see the ingredient list at the top of this article for a comprehensive list of options.

   • Pickles and olives: Grab your favorite jars of pickled turnips, carrots, and cucumbers, as well as jarred olives. A reliable brand of store-bought pickles is Mechaalany.
   • Cheese: Cube feta, slice mozzarella, and crumble shankleesh.
   • Heartier additions: Consider cheese or za'atar manakeesh, stuffed grape leaves, makdous, and kibbeh.
   • Sweet and salty: Balance a savory mezze with sweet grapes, pomegranate seeds, figs, and dried apricots. Add salty pistachios and nuts for crunch.
   • Garnishes: Gather fresh herbs, like parsley and mint, to fill in empty spaces. Use artichoke hearts, lemon wedges, and small romaine lettuce leaves to add more visual interest to the mezze.
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Part 3

Part 3 of 3:

Assemble your mezze

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1. 
   1
   Place the main components on the platter. Put anchoring components, like dips and salads, in the central areas of the platter. Arrange the crudités and carbs radiating out from them. Add heartier options, like fatayer or kafta, directly to the board or in separate containers depending on how much you wish the flavors to mix with neighboring mezze.

   • Ensure that you keep the pita separate from the wet vegetables. Place the pita in separate bowls or on opposite regions of the mezze to prevent sogginess.
2. 
   2
   Fill in the empty gaps with smaller bites. These are things that could also be known as "finger foods". Consider the following suggestions as options:

   • Adding piles of marinated olives or ramekins filled with a variety of pickled vegetables can give your mezze a pop of flavor and color.
   • Artichoke hearts and nuts like pistachios and walnuts can have the same effect--a brave eater might even snag a decorative lemon wedge or two.
   • Complete the platter with sweet components, like pomegranate seeds or a cluster of grapes, to contrast the savory flavors.
3. 
   3
   Add all of the finishing touches to the platter. Never neglect the effect that small garnishes can have on your mezze.

   • Drag the tip of a medium-sized spoon in a spiral pattern across the top of each dip. Drizzle with olive oil.
   • Dust the dips and vegetables with sumac, za'atar, or even cracked black pepper.
   • Place herbs like parsley and mint in the remaining empty gaps on your platter
   • Arrange small lettuce leaves underneath finger foods like fried kibbeh for added crunch and color. The lettuce leaves can double as edible scoops.
   • Place spoons in the dips and forks in the remaining dishes for serving, and have plenty of napkins on hand!
   • Serve the mezze with sparkling water, coffee, or tea. A crisp, cold Coca-Cola is always a good option.
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Tips

• Always use high-quality olive oil. This elevates your mezze and adds a rich depth of flavor.
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