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.
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).
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)
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 »
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 Hearts »
