13 Mezze Dips and Small Plates That Turn Snack Time Into a Middle Eastern Feast

In Lebanon, Turkey, Greece and across the Middle East, a meal often starts with mezze. These are little plates of dips, salads and bites that everyone shares, scooping with warm bread and talking for hours. Mezze is a fun way to eat, and a lot of it happens to be full of vegetables, beans, olive oil and herbs. You can make one or two for a healthy snack, or put out a whole spread for a party. Love this way of eating? See our Mediterranean diet lunches. Warm up the pita and let us start dipping..

A Homemade Mezze Platter, the Best Way to Share

A mezze platter is part snack board and part feast. Fill a big tray with small bowls of hummus, baba ganoush and labneh, then add olives, cucumber, tomatoes, warm pita and a few crispy falafel. Everyone builds their own perfect bite. It looks impressive, but most of it can be made ahead. Which would you grab first: A) hummus, B) falafel, C) olives, or D) warm pita?

You will need: 1 bowl hummus, 1 bowl baba ganoush, 1 bowl labneh, 8 to 10 falafel, 1 cup olives, 1 cucumber sliced, 1 cup cherry tomatoes, 4 pita breads, olive oil, zaatar and fresh mint.

How to make it: 1. Make or buy the dips a day ahead. 2. Warm the pita and cut into wedges. 3. Spoon the dips into small bowls and drizzle with olive oil and zaatar. 4. Arrange everything on a big board with the vegetables, olives and falafel.

Classic Hummus, the Heart of Every Mezze Table

Smooth, creamy hummus is the star of any mezze spread. The secret to the silkiest texture is blending the chickpeas while they are still warm and adding a splash of ice water. Good tahini matters too, so taste it first. Serve with a swirl of olive oil, paprika and warm pita or crunchy pita chips. Do you buy hummus or make your own?

You will need: 1 can (15 oz) chickpeas, 1/3 cup tahini, juice of 1 lemon, 1 garlic clove, 3 to 4 tablespoons ice water, 1/2 teaspoon cumin, salt, olive oil and paprika to serve.

How to make it: 1. Warm the drained chickpeas in a pot for 5 minutes. 2. Blend the tahini, lemon, garlic and salt until creamy. 3. Add the chickpeas and cumin and blend, adding ice water until very smooth. 4. Spread in a bowl and top with olive oil and paprika.

Bright Pink Beet Hummus

Add one roasted beet to your hummus and it turns a stunning hot pink color. The beet adds a gentle sweetness and makes this dip the star of any party table. It is a fun way to get kids to try something new, because who can resist a pink dip? Quick poll: A) classic hummus or B) pink beet hummus?

You will need: 1 can (15 oz) chickpeas drained, 1 small cooked beet, 1/4 cup tahini, juice of 1 lemon, 1 garlic clove, 2 tablespoons olive oil, salt, water as needed.

How to make it: 1. Chop the beet into chunks. 2. Blend the beet, tahini, lemon, garlic and salt. 3. Add the chickpeas and olive oil and blend until smooth, adding water if needed. 4. Serve with pita, crackers or vegetables.

Smoky Baba Ganoush

Baba ganoush is a creamy dip made from eggplant that has been charred until soft and smoky. The smoky flavor is the whole secret, so roast the eggplant over a gas flame or under a hot broiler until the skin is black and blistered. Then mash it with tahini, lemon and garlic. It is rich, silky and great with warm bread.

You will need: 2 medium eggplants, 3 tablespoons tahini, juice of 1 lemon, 1 garlic clove grated, 2 tablespoons olive oil, salt, parsley and pomegranate seeds to top.

How to make it: 1. Char the eggplants over a flame or under the broiler for 15 to 20 minutes, turning, until collapsed. 2. Cool, then scoop out the flesh and drain 10 minutes. 3. Mash with tahini, lemon, garlic and salt. 4. Top with olive oil, parsley and pomegranate.

Crispy Homemade Falafel

Great falafel is crunchy outside and bright green and fluffy inside. The trick is to use dried chickpeas that have been soaked overnight, not canned ones, which make falafel fall apart. Blend them with lots of fresh herbs, onion, garlic and spices, then fry or bake until golden. Serve with tahini sauce and pickles. Have you ever made falafel from scratch?

You will need: 1 cup dried chickpeas soaked overnight, 1 small onion, 3 garlic cloves, 1 cup parsley and cilantro, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon salt, 1/2 teaspoon baking powder, oil for frying.

How to make it: 1. Drain the soaked chickpeas well. 2. Pulse them with onion, garlic, herbs, spices and salt until finely chopped, not smooth. 3. Stir in baking powder and chill 30 minutes. 4. Shape into balls and fry at 350F for 3 to 4 minutes until deep golden.

Kibbeh, Lebanon’s Favorite Mezze Bite

Kibbeh are little torpedo shaped bites with a crisp shell made from bulgur wheat and ground meat, filled with spiced meat, onion and pine nuts. They are a national favorite in Lebanon and Syria and are always on a party table. They take some practice to shape, but the crunchy, savory result is worth it.

You will need: 1 cup fine bulgur, 1 pound ground beef or lamb, 1 onion, 1 teaspoon allspice, 1/2 teaspoon cinnamon, salt and pepper, 1/4 cup pine nuts, oil for frying, lemon to serve.

How to make it: 1. Soak the bulgur 15 minutes and squeeze dry. 2. Blend with 2/3 of the meat, half the onion and spices into a dough. 3. Cook the rest of the meat with onion and pine nuts for the filling. 4. Shape dough into shells, fill, seal and fry at 350F until golden.

Tabbouleh, the Fresh Herb Salad

Tabbouleh is not really a grain salad. In Lebanon, it is mostly finely chopped parsley with a little bulgur, tomato, mint, lemon and olive oil. It is fresh, bright and tangy, and it balances out rich dips perfectly. Chop the parsley by hand with a sharp knife so it stays fluffy instead of mushy.

You will need: 2 large bunches flat leaf parsley, a small handful of mint, 1/4 cup fine bulgur, 2 tomatoes finely diced, 3 green onions, juice of 2 lemons, 1/4 cup olive oil, salt.

How to make it: 1. Soak the bulgur in the lemon juice for 15 minutes. 2. Finely chop the parsley, mint and green onions. 3. Mix with the tomatoes and soaked bulgur. 4. Toss with olive oil and salt and serve right away.

Stuffed Grape Leaves, a Mezze Classic

Stuffed grape leaves, called dolma or warak enab, are tender little rolls filled with lemony rice and herbs. They are served cool or at room temperature, which makes them perfect for parties. Rolling them is a relaxing job, and many families do it together while chatting. Jarred grape leaves from the store work great.

You will need: 1 jar grape leaves rinsed, 1 cup short grain rice rinsed, 1 onion finely chopped, 1/2 cup chopped parsley and dill, 2 tablespoons chopped mint, juice of 2 lemons, 1/3 cup olive oil, salt and pepper, 2 cups water.

How to make it: 1. Mix rice, onion, herbs, half the lemon juice, half the oil, salt and pepper. 2. Put 1 teaspoon filling on each leaf, fold in the sides and roll tightly. 3. Pack the rolls in a pot, add water, the rest of the oil and lemon. 4. Cover with a plate and simmer 45 minutes. Cool before serving.

Creamy Labneh With Chili Oil

Labneh is yogurt that has been strained until it becomes thick and spreadable, like a tangy cream cheese. All you need is plain yogurt, salt and a little patience. Spread it in a bowl, make a swirl, and fill it with olive oil, chili oil or zaatar. It is perfect with warm pita and cucumbers. Have you ever made cheese at home?

You will need: 2 cups plain whole milk yogurt, 1/2 teaspoon salt, olive oil, 1 tablespoon chili oil or zaatar, warm pita to serve.

How to make it: 1. Stir the salt into the yogurt. 2. Spoon it into a sieve lined with cheesecloth or a coffee filter over a bowl. 3. Refrigerate 12 to 24 hours until thick. 4. Spread in a bowl and top with olive oil and chili oil.

Cool Cucumber Tzatziki

Tzatziki is the cool, garlicky yogurt dip from Greece, and it belongs on every mezze table. Grated cucumber, garlic, dill and lemon are stirred into thick Greek yogurt. The most important step is squeezing the water out of the cucumber so the dip stays thick. It is great with pita, grilled meat or even as a salad dressing.

You will need: 1 cup thick Greek yogurt, 1/2 cucumber grated, 1 garlic clove grated, 1 tablespoon chopped dill, 1 tablespoon lemon juice, 1 tablespoon olive oil, salt.

How to make it: 1. Grate the cucumber and squeeze it hard in a towel to remove the water. 2. Mix with the yogurt, garlic, dill, lemon and salt. 3. Chill 30 minutes so the flavors blend. 4. Drizzle with olive oil before serving.

Warm Marinated Olives

Marinated olives are the easiest mezze of all and they make any table feel special. Gently warming olives in olive oil with garlic, lemon peel, herbs and chili wakes up their flavor. Serve them warm with crusty bread for dipping in the fragrant oil. They also make a lovely homemade gift in a jar.

You will need: 2 cups mixed olives, 1/3 cup olive oil, 2 garlic cloves sliced, 2 strips lemon peel, 1 sprig rosemary or thyme, 1/2 teaspoon fennel seeds, a pinch of chili flakes.

How to make it: 1. Add the oil, garlic, lemon peel, herbs, fennel and chili to a small pan. 2. Warm on low for 3 to 4 minutes until fragrant. 3. Stir in the olives and warm for 5 minutes. 4. Serve warm or store in the fridge for up to 2 weeks.

Golden Grilled Halloumi With Honey

Halloumi is the cheese from Cyprus that you can grill without it melting away. In a hot pan or on a grill it gets crispy, golden stripes while the middle turns soft and squeaky. A drizzle of honey, a squeeze of lemon and some fresh mint make it irresistible. Serve it hot, because it firms up as it cools.

You will need: 8 oz halloumi cut into thick slices, 1 tablespoon olive oil, 1 tablespoon honey, a squeeze of lemon, fresh mint leaves, a pinch of chili flakes.

How to make it: 1. Pat the halloumi dry with a paper towel. 2. Heat a grill pan or skillet over medium high. 3. Cook the slices 2 minutes per side until golden. 4. Drizzle with honey and lemon and scatter mint and chili on top.

Zaatar Flatbread, an Easy Mezze Snack

In Lebanon, manakish is a popular breakfast and snack: a soft flatbread spread with a paste of zaatar and olive oil, baked until fragrant. Zaatar is a blend of wild thyme, sesame and tangy sumac. You can use store bought pizza dough to make it quick. Serve it with labneh, olives and cucumbers for a simple mezze spread.

You will need: 1 pound pizza dough, 1/4 cup zaatar spice blend, 1/4 cup olive oil, labneh, olives, cucumber and tomato to serve.

How to make it: 1. Heat the oven to 475F. 2. Divide the dough into 4 pieces and stretch into rounds. 3. Mix the zaatar and olive oil and spread over the dough. 4. Bake 8 to 10 minutes until golden and serve with labneh and vegetables.