Greek Mezze Platter
Ingredients
- 300 gPlain Greek yogurt (well chilled)
- 1 pcCucumber (grated and squeezed)
- 250 gcanned chickpeas (cooked and drained)
- 2 tbspTahini (smooth)
- 2 pcGarlic (very finely minced)
- 1 pcCitrus limon (L.) Burm. f. (for juice)
- 60 mlExtra virgin olive oil (first press)
- 1 pcDill (finely chopped)
- 100 gBlack olive (whole)
- 100 gGreen olive (whole)
- 4 pcPita bread (warmed)
- 1 pinchGray sea salt (for seasoning)
- 200 gFeta cheese (crumbled or cubed)
- 8 pcGrape leaves (drained)
Method
An assortment of fresh textures: creamy tzatziki with crunchy cucumber, smooth hummus, and plump olives. Served with soft, warm pita bread.
- 1
Grate the cucumber coarsely. Squeeze it firmly between your hands to extract all the water. This is crucial so that the tzatziki remains firm and does not become a soup.
- 2
In a mixing bowl, mix the Greek yogurt, finely chopped garlic, chopped dill, and lemon juice. Stir in the squeezed cucumber. Finish with a drizzle of olive oil to smooth everything out.
- 3
Blend the drained chickpeas with the tahini, the rest of the garlic, and lemon juice. Pour the olive oil in a steady stream until you get a smooth, shiny, ointment-like texture.
- 4
Warm the pita breads in the oven for a few moments so they are soft. Arrange the creams in bowls, place the black and green olives, as well as the stuffed vine leaves. Crumble the feta on top or serve it in cubes on the side. The surface of the creams should be drizzled with olive oil.
Frequently asked questions
How do you get this dish right?
- The secret to tzatziki is squeezing the cucumber: if water remains, your sauce will be runny.
- For the hummus, if the paste is too thick, loosen it with a tablespoon of ice-cold water while blending.
How long does this dish keep?
Store the dips in the fridge in airtight containers for up to 48 hours. Do not reheat the tzatziki.
