Mediterranean Platter

Carla Hall, Clinton Kelly
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Servings: 12 to 14
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easy
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30 to 45 min
Part 1 of 2

This platter is a perfect appetizer or snack for a party this holiday season!


  • Ingredients
  • step-by-step directions
Ingredients
Mediterranean Platter
  • 1 pound lamb sausage in small coils (merguez)
  • 1 tablespoon olive oil
  • 2 cups dates (pitted and halved)
  • 2 cups mixed olives (kalamata and castelvetrano)
  • 2 cups tabouleh (store bought)
  • 2 cups hummus (store bought and mixed with the zest of one lemon)
  • 2 cups pepper puree (such as Avajar, substitute with roasted red puree)
Yogurt Dip
  • 2 cups Greek yogurt
  • 1 English cucumber (peeled and diced)
  • 2 teaspoons olive oil
  • 1 teaspoon sumac (substitute with lemon zest and paprika)
Carrot Salad
  • 4-5 medium carrots (shredded)
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • 1/2 bunch fresh mint (chopped)
  • salt and pepper (to season)
  • grilled pita (to serve)
Directions
  • For Lamb sausage: cut the sausage into 8-inch pieces. Make into small round coils. Secure with toothpicks.
  • Place a grill pan or medium sauté pan over medium-high heat, add olive oil and lamb sausage coils, sear until cooked through and golden brown. Remove from heat and aside. Cut into 1-inch pieces and remove the toothpicks.
  • For the Yogurt Dip: in a medium bowl, add the yogurt, cucumber, olive oil, sumac, season with salt and pepper to taste. Mix to combine.
  • For the Carrot Salad: in a medium bowl, add shredded carrots, red wine vinegar, olive oil, fresh mint, salt and pepper. Mix to combine.
  • To Assemble the Mezze Platter: on a 10-12 inch round platter, use a cake slice marker or a bench scraper to help separate the items into 8 equal triangular sections. Fill each section with the browned lamb sausage, dates, olives, tabouleh, hummus, red pepper puree, yogurt dip, and carrot salad.
  • Serve with grilled pita.
  • Tip: alternatively, serve in short mason jars. Place the jars in the shape of a Christmas tree!
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