Middle Eastern Meze

Middle Eastern meze, or small plates, can liven up a dinner party with flavor. These recipes from SAVEUR magazine include lamb and pork kebabs, stuffed grape leaves, tabbouleh, and more.

Shish Kebab

Shish Kebab
This lamb kebab is adapted from a recipe in Anissa Helou's Mediterranean Street Food. Get the recipe for Shish KebabTodd Coleman

Tabbouleh

Tabbouleh
Finely chopped fresh parsley and mint are bathed in fruity extra virgin olive oil and lemon juice in this classic Middle Eastern appetizer. Get the recipe for TabboulehJames Oseland

Spiced Ground Beef Patties (Shami Kebabs)

Spiced Ground Beef Patties (Shami Kebabs)
The recipe for these kebabs, which can also be made with lamb, is adapted from Charmaine O'Brien's Recipes from an Urban Village (The Hope Project, 2003). Get the recipe for Spiced Ground Beef Patties (Shami Kebabs)Ingalls Photography

Greek Stuffed Grape Leaves With Rice and Herbs (Dolmadakia)

Greek Stuffed Grape Leaves With Rice and Herbs (Dolmadakia)
Dolmakadia, the Greek word for stuffed grape leaves, is one of the most iconic recipes of Greek cuisine and, although there are many varieties, the meatless version is the most common. In the warmer months, try to find and use fresh grape leaves; they are more tender and flavorful than the jarred types. Out of season, jarred leaves are a fine substitute (we prefer the Orlando brand). Get the recipe for Greek Stuffed Grape Leaves With Rice and Herbs (Dolmadakia)Matt Taylor-Gross

Hummus with Tahini

Hummus with Tahini
This velvety dip is a classic—we like it garnished with pickles and served with plenty of toasted pita chips. Get the recipe for Hummus with TahiniPenny De Los Santos

Falafel With Tahini

FALAFEL WITH TAHINI
The seasoned chickpea mixture for this falafel should have a coarse texture. This will ensure a crisp shell and a moist interior. Get the recipe for Falafel With Tahini »Matt Taylor-Gross

Moroccan Meatballs with Arugula

Moroccan Meatballs with Arugula
These lamb meatballs are simmered in a harissa-spiked tomato sauce, served over peppery arugula, and drizzled with bright yogurt-thickened aïoli. Get the recipe for Moroccan Meatballs with Arugula »Ingalls Photography

Chilled Yogurt and Chickpea Soup

Yogurt and Chickpea Soup
Packed with green lentils, wheat berries, and black-eyed peas, this filling, tangy soup is brightened with handfuls of fresh parsley and mint. Get the recipe for Chilled Yogurt and Chickpea Soup »Cem Talu

Fried Eggplant with Tahini and Pomegranate Seeds

Fried Eggplant with Tahini and Pomegranate Seeds
This eggplant dish from Michael Solomonov's Zahav restaurant in Philadelphia highlights classic Middle Eastern ingredients: carob molasses, tahini, and pomegranate. Get the recipe for Fried Eggplant with Tahini and Pomegranate Seeds »Matt Taylor-Gross

Fried Artichoke Hearts

Fried Artichoke Hearts
We found this recipe—a flavorful local favorite, in which tender artichoke bottoms are fried and served with an intense, tahini-based sauce—at al-Az, a casual but well-known restaurant in Damascus. Get the recipe for Fried Artichoke HeartsHelen Rosner

Mint & Aleppo Pepper Marinated Chicken Kebabs (Tavuk Kebabi)

Mint & Aleppo Pepper Marinated Chicken Kebabs (Tavuk Kebabi)
A thick, flavorful marinade of mint, Aleppo pepper, and Turkish sweet red pepper paste caramelizes on the outside of these grilled chicken kebabs. Get the recipe for Mint & Aleppo Pepper Marinated Chicken Kebabs (Tavuk Kebabi)Laura Sant

Mashed Eggplant Dip (Baba Ghannouj)

Mashed Eggplant Dip (Baba Ghannouj)
Across the Levant, eggplants are grilled and mashed to make baba ghannouj, a silky, delicious dip for flatbreads and vegetables. Get the recipe for Mashed Eggplant Dip (Baba Ghannouj)James Oseland