Description

A vibrant Turkish mezze board loaded with creamy hummus, smoky muhammara, tangy haydari, grilled halloumi, and warm flatbread—perfect for entertaining or a relaxed, shareable dinner.

Ingredients

8 oz (225 g) feta cheese, cubed

8 oz (225 g) grilled halloumi cheese, sliced

8 oz (225 g) fresh mozzarella pearls

4 oz (115 g) Kashar cheese, sliced

1 1/2 cups (375 g) classic hummus

1 cup muhammara (roasted red pepper and walnut dip)

1 cup haydari (Turkish yogurt, garlic, and herb dip)

1/2 cup olive tapenade

2 tbsp extra virgin olive oil

1 tsp Aleppo pepper

1 tbsp chopped fresh parsley

4 Turkish flatbreads or pita breads, warmed

1 cup toasted pita chips

1 sesame bread ring (simit), sliced

1 cup cucumber slices

1 cup cherry tomatoes

1 cup mini sweet peppers

1 cup carrot sticks

1 cup radishes, halved

1 cup celery sticks

1/2 cup Kalamata olives

1/2 cup green olives

1/2 cup marinated artichoke hearts

1/2 cup roasted red peppers

1/4 cup stuffed grape leaves

1/4 cup pepperoncini

1/4 cup sun-dried tomatoes

1/3 cup roasted pistachios

1/3 cup roasted almonds

Fresh parsley, for garnish

Fresh mint leaves, for garnish

Lemon wedges, for garnish

Extra virgin olive oil, for drizzling

Aleppo pepper, for sprinkling

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Instructions

1. Grill the halloumi in a lightly oiled skillet over medium-high heat for 2 to 3 minutes per side until golden brown. Let cool slightly.

2. Spoon the hummus, muhammara, haydari, and olive tapenade into separate serving bowls.

3. Drizzle the hummus and haydari with extra virgin olive oil and sprinkle with Aleppo pepper and chopped parsley.

4. Arrange the warmed flatbread, pita chips, and sliced simit around the edges of a large serving board.

5. Place the bowls of dip evenly across the board for easy sharing.

6. Arrange the feta, grilled halloumi, mozzarella pearls, and Kashar cheese in separate sections around the board.

7. Fill the remaining spaces with cucumber slices, cherry tomatoes, mini sweet peppers, carrot sticks, celery sticks, and radishes.

8. Add clusters of Kalamata olives, green olives, marinated artichoke hearts, roasted red peppers, stuffed grape leaves, pepperoncini, sun-dried tomatoes, roasted pistachios, and roasted almonds.

9. Garnish with fresh parsley, mint leaves, lemon wedges, and a light drizzle of olive oil over the cheeses.

10. Finish with an extra sprinkle of Aleppo pepper over the dips before serving.

Notes

Build the board close to serving time so the bread stays warm and the cheese doesn’t sweat.

Prep the dips, slice the vegetables, and grill the halloumi ahead of time, then assemble just before guests arrive.

Store leftover dips in airtight containers for up to 4 days; cheese keeps well wrapped for about 5 days.

Not recommended for freezing, as the textures don’t hold up well.

Prep Time: 25 mins
Cook Time: 5 mins
Category: Appetizer
Method: Grilling / Assembling
Cuisine: Turkish / Mediterranean