Lebanese Mezze Platter: Traditional Small Plates & Dips Guide

Tabouli Ingredients

• 1 bunch parsley, chopped
• ½ bunch mint, chopped
• 1 large tomato, diced
• ½ cucumber chopped into bite sized pieces
• Juice of a ½ a lemon
• 2 cloves garlic, diced
• 2 slices dill pickles, diced
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp pepper

Kofta Ingredients

• 1-1½ lbs ground beef
• 3 cloves garlic, minced
• ½ bunch parsley
• 3 tsp sumac spice
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp Arabic seven spice
• 2 tsp salt
• 1 tsp black pepper

Yogurt Sauce Ingredients

• 300 mls yogurt
• Juice of ½ a lemon
• ¼ cup chopped mint
• 2 tsp sumac
• 1 clove garlic, minced

• Start with the tabouli. Roughly chop the parsley and mint fairly finely so you don’t end up with large herb leaves while eating. Place the chopped herbs in a large bowl.
• Add the diced tomato, chopped cucumber, garlic, lemon juice, diced pickles, olive oil, salt, and pepper. Toss everything together and taste—adjust salt or lemon to suit your preference.
• For the kofta, combine the ground beef with minced garlic, chopped parsley, sumac, cumin, coriander, Arabic seven spice, salt, and pepper in a bowl. Mix thoroughly using your hands or a spatula until well combined.
• Shape the mixture into tube-shaped patties. If you prefer grilling, you can press the meat onto wooden skewers for easier handling on the barbecue.
• Heat a pan or grill to medium-high. Once hot, sear the kofta on each side until cooked through, about 5–7 minutes total depending on thickness.
• Remove the kofta from the heat and let them rest for about 3 minutes before serving.
• Prepare the yogurt sauce by combining the yogurt, lemon juice, chopped mint, sumac, and minced garlic in a small bowl. Stir until smooth.