{"id":2586,"date":"2019-07-31T18:34:36","date_gmt":"2019-07-31T15:34:36","guid":{"rendered":"http:\/\/test.thebitterolive.com\/?p=2586"},"modified":"2019-07-31T18:34:42","modified_gmt":"2019-07-31T15:34:42","slug":"mezze-platter","status":"publish","type":"post","link":"https:\/\/test.thebitterolive.com\/?p=2586","title":{"rendered":"How To \u2013 Mezze Platter"},"content":{"rendered":"\n

Includes recipes for a feta labneh dip & and a perfect black olive tapenade<\/em><\/strong><\/h2>\n\n\n\n

If I\nwere a professional chef, I\u2019d definitely be a Garde Manger<\/em> and work in\nthe cold kitchen. I am obsessed with cheeses, salads, dressings, dips, pickles\nand all condiments. Our Levantine cuisine is nothing but short of dishes that\nfall under this category and we even have a name for it, Mezze<\/em>.<\/strong><\/p>\n\n\n\n

I have\nalways been responsible for the cheese platter in the family and for making the\ndips and salads on BBQ days. Unlike most of my family members, I enjoyed BBQs\nnot because of the meat, but because of hummus, <\/strong>tabbouleh<\/em><\/strong><\/a>, eggplant mutabbal and everything\nelse. To be honest, I could eat mezze every single day for breakfast, lunch and\ndinner and wouldn\u2019t get bored. The variety of dips and small bites that we have\nis mind-blowing.  <\/strong><\/p>\n\n\n\n

I guess\nmy point is, there is really no right or wrong way to do this. In this platter,\nI just used whatever I had on hand and it turned out perfect. So below I\u2019ll\ngive some sort of a rough guide on how to prepare your own mezze platter and\nwill include recipes for two of the dips I prepared. <\/strong><\/p>\n\n\n\n

Let’s assemble that mezze board!<\/h2>\n\n\n\n
\"mezze<\/figure>\n\n\n\n