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.
Finely chopped fresh parsley and mint are bathed in fruity extra virgin olive oil and lemon juice in this classic Middle Eastern appetizer.
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). Greek Stuffed Grape Leaves With Rice and Herbs (Dolmadakia)
Hummus with Tahini
This velvety dip is a classic—we like it garnished with pickles and served with plenty of toasted pita chips.