Can the dishes for the mezze platter be made in advance?

Name: Mezze platter with falafel
Cook time: 25 h
Total time: 25 h
Yield: 4P
Ingredients: 1 packet of ready-made falafel (450g); 1 box of Dolmades (stuffed vine leaves); 1 bunch of white and 1 bunch of blue grapes; 0.5 cucumber, washed; 1 box of mini pointed peppers, washed; 150 g black Kalamata olives; 4 pita breads; Labneh:; 480 g full-fat yogurt; 1 tsp salt; 1 tsp sumac; 2 tbsp pomegranate seeds; 2 tbsp olive oil; Hummus:; 265 g canned chickpeas, drained and rinsed; 2 tbsp olive oil; 2 tbsp tahini; Juice of 1 lemon; Pepper and salt; 2 cloves of garlic; Ice water; 1 tbsp finely chopped mint; 1 tsp cumin seeds or powder; Feta with thyme:; 1 block of feta (200g); 3 tbsp olive oil; 1 tsp dried or fresh lemon thyme

Yes, many of the dishes in the mezze platter can be made in advance and then stored in the fridge until it's time to serve.

Mezze platter with falafel

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25min + yogurt draining overnight

•

Easy

Mezze platter full of Mediterranean favorites: falafel, creamy hummus, labneh dip, spiced feta, dolmades, olives. Discover the recipe here!

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Ingredients

What do you need?

Quantity: 4P

1 packet of ready-made falafel (450g)
1 box of Dolmades (stuffed vine leaves)
1 bunch of white and 1 bunch of blue grapes
0.5 cucumber, washed
1 box of mini pointed peppers, washed
150 g black Kalamata olives
4 pita breads

Labneh:
480 g full-fat yogurt
1 tsp salt
1 tsp sumac
2 tbsp pomegranate seeds
2 tbsp olive oil

Hummus:
265 g canned chickpeas, drained and rinsed
2 tbsp olive oil
2 tbsp tahini
Juice of 1 lemon
Pepper and salt
2 cloves of garlic
Ice water
1 tbsp finely chopped mint
1 tsp cumin seeds or powder

Feta with thyme:
1 block of feta (200g)
3 tbsp olive oil
1 tsp dried or fresh lemon thyme

Labneh:
480 g full-fat yogurt
1 tsp salt
1 tsp sumac
2 tbsp pomegranate seeds
2 tbsp olive oil

Hummus:
265 g canned chickpeas, drained and rinsed
2 tbsp olive oil
2 tbsp tahini
Juice of 1 lemon
Pepper and salt
2 cloves of garlic
Ice water
1 tbsp finely chopped mint
1 tsp cumin seeds or powder

Feta with thyme:
1 block of feta (200g)
3 tbsp olive oil
1 tsp dried or fresh lemon thyme

Preparation method

How do you make this?

Labneh: Let the yogurt drain overnight in cheesecloth, catch the thickened yogurt in a bowl and mix in a pinch of salt, smooth it out until you have a well, finish with sumac, pomegranate, and olive oil, place on a large platter or board.

Chickpea hummus: Put all the ingredients in a blender and mix well, add streams of water until you achieve a very smooth creamy hummus, taste and season with extra pepper and salt if needed. Pour into a bowl, make a well in it and drizzle some olive oil over, sprinkle with cumin and finely chopped mint, place on the platter.

Feta: Break the feta into pieces and place in a bowl, sprinkle with dried or fresh lemon thyme and pour the olive oil over, place on the board.

Heat the falafel as indicated on the packaging.

Cut the grapes into small bunches, place them in between.

Cut the cucumber into diagonal pieces and place them alongside, together with the dolmades, olives, halved peppers, and a few sprigs of mint here and there.

Toast the pita breads, place them alongside and insert them together with the warm falafel.

Set everything on the table and enjoy the happy faces!