Mediterranean Mezze Platter: 15 Easy Sharing Recipes

Creamy hummus, warm flatbread, crisp vegetables, grilled halloumi and a lemony salad can turn familiar ingredients into a generous sharing table.

A Mediterranean mezze platter lets everyone taste different dishes and create combinations they enjoy. It also makes entertaining flexible: prepare dips and cold plates ahead, then finish a few warm dishes shortly before serving.

These 15 recipes draw inspiration from Eastern Mediterranean and Middle Eastern cooking, with approachable adaptations for home kitchens. Selected cooked dishes include Broth & Co bone broth for extra savoury flavour, with simple alternatives for vegetarian and vegan menus.

Choose a handful of favourites rather than making everything. Two dips, a salad, something substantial and warm bread are a good place to begin.

What Is Mezze?

Mezze is a selection of small dishes served across parts of the Eastern Mediterranean, Middle East and surrounding regions.

Dishes and customs vary across Greek, Turkish, Lebanese, Syrian, Palestinian and other food traditions. There is no single universal menu.

A spread might include dips, salads, olives, bread, cheese, legumes, vegetables, meat or seafood. It can be served as an appetiser or as a substantial shared meal.

How Many Dishes Should You Prepare?

For six people, five to seven dishes offer useful variety. Adjust quantities for appetite and whether mezze replaces dinner.

Choose a mixture of:

• Creamy dips: Hummus, tzatziki or roasted eggplant dip.
• Fresh vegetables: Cucumber, tomatoes, carrots and capsicum.
• Substantial dishes: Falafel, chicken skewers, halloumi or beans.
• Bread and grains: Flatbread, tabouli or dolmades.
• Finishing touches: Olives, herbs and lemon.

Recipe measurements: Cups are Australian 250 mL cups, tablespoons are 20 mL and teaspoons are 5 mL. Weigh bone broth powder rather than estimating its weight with a spoon. Servings are sharing portions.

1. Classic Creamy Hummus

Serves: 6–8
Preparation: 10 minutes
Cooking: None
Total: 10 minutes

Ingredients

• 2 × 400 g cans chickpeas, drained and rinsed
• ¼ cup tahini
• 3 tablespoons lemon juice
• 1 garlic clove, crushed
• 2 tablespoons extra virgin olive oil
• ½ teaspoon ground cumin
• 3–5 tablespoons cold water, plus more if needed
• Salt and black pepper, to taste
• Extra olive oil and paprika, to serve

Method

1. Place chickpeas, tahini, lemon juice, garlic, oil and cumin in a food processor.
2. Blend until combined.
3. Add cold water gradually and blend for 2–3 minutes until smooth.
4. Adjust the seasoning and lemon juice to taste.
5. Spoon into a bowl and finish with a little oil and paprika.

Make ahead: Refrigerate in an airtight container for up to two days. Stir before serving.

2. Tzatziki — Greek Yoghurt and Cucumber Dip

Serves: 6
Preparation: 10 minutes
Chilling: 20 minutes
Total: 30 minutes

Ingredients

• 300 g thick Greek yoghurt
• ½ Lebanese cucumber, grated
• 1 small garlic clove, finely grated
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon chopped dill
• Salt and black pepper, to taste

Method

1. Squeeze the cucumber firmly to remove excess moisture.
2. Mix with yoghurt, garlic, oil, lemon juice and dill.
3. Season, cover and refrigerate for 20 minutes before serving.

Make ahead: Prepare the day before and keep refrigerated.

3. Baba Ganoush-Style Roasted Eggplant Dip

Serves: 6
Preparation: 10 minutes
Cooking: 40–50 minutes
Cooling and draining: 15 minutes
Total: 65–75 minutes

Ingredients

• 2 medium eggplants
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 small garlic clove, crushed
• 1 tablespoon extra virgin olive oil
• ½ teaspoon ground cumin
• ¼ teaspoon smoked paprika, optional
• 1 tablespoon chopped parsley
• Salt, to taste

Method

1. Heat the oven to 220°C conventional or 200°C fan-forced.
2. Prick the eggplants several times and place on a lined tray.
3. Roast for 40–50 minutes, turning once, until collapsed and very tender.
4. Cool until comfortable to handle, then scoop out the flesh.
5. Drain the flesh in a sieve for 5–10 minutes.
6. Mash with tahini, lemon juice, garlic, oil, cumin and optional paprika.
7. Season and finish with parsley.

Make ahead: Refrigerate for up to two days.

4. Baked Falafel with Parsley and Cumin

Use soaked dried chickpeas for this recipe. Canned chickpeas produce a different texture.

Makes: 16 small patties
Serves: 4–6
Soaking: 12–18 hours
Preparation: 20 minutes
Chilling: 20 minutes
Cooking: 30 minutes
Total: Approximately 70 minutes, plus soaking

Ingredients

• 250 g dried chickpeas
• 1 small onion, roughly chopped
• 3 garlic cloves
• ½ cup firmly packed parsley leaves
• ¼ cup firmly packed coriander leaves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon baking powder
• ½ teaspoon salt
• Black pepper
• 1–2 tablespoons chickpea flour, only if needed
• 2 tablespoons olive oil, for brushing

Method

1. Cover the chickpeas generously with cold water and soak in the refrigerator for 12–18 hours.
2. Drain thoroughly and pat dry. Do not cook before processing.
3. Process with onion, garlic, herbs, spices, baking powder and seasoning.
4. Pulse until finely minced and able to hold together when pressed. Avoid making a smooth paste.
5. Refrigerate for 20 minutes. Add a little chickpea flour only if needed to bind.
6. Heat the oven to 220°C conventional or 200°C fan-forced. Lightly oil a lined tray.
7. Shape into 16 patties, approximately 1.5 cm thick, and brush with oil.
8. Bake for 25–30 minutes, turning carefully halfway, until browned and cooked through.

Make ahead: Refrigerate shaped patties for up to one day. Freeze cooked falafel for up to two months.

5. Grilled Halloumi with Lemon and Oregano

Serves: 4–6
Preparation: 5 minutes
Cooking: 5 minutes
Total: 10 minutes

Ingredients

• 250 g halloumi, cut into 1 cm slices
• 1 teaspoon olive oil
• 1 tablespoon lemon juice
• ½ teaspoon dried oregano
• Chopped parsley, optional

Method

1. Pat the halloumi dry.
2. Heat the oil in a non-stick frying pan over medium-high heat.
3. Cook halloumi for 1–2 minutes per side until golden.
4. Finish with lemon juice, oregano and optional parsley.
5. Serve immediately.

Make ahead: Slice earlier, but cook close to serving. Choose vegetarian-rennet cheese if required.

6. Lebanese-Style Tabouli

A herb-led salad with a small amount of bulgur and plenty of lemon.

Serves: 6
Preparation: 25 minutes
Resting: 15 minutes
Total: 40 minutes

Ingredients

• 2 large bunches flat-leaf parsley, washed and dried, yielding approximately 3 cups finely chopped
• ¼ cup fine bulgur wheat
• 3 medium tomatoes, finely diced
• 3 spring onions, finely sliced
• ¼ cup finely chopped mint
• 3 tablespoons lemon juice
• 3 tablespoons extra virgin olive oil
• Salt and black pepper, to taste

Method

1. Prepare bulgur according to its packet instructions. Drain thoroughly and cool.
2. Combine parsley, mint, tomatoes, spring onions and bulgur.
3. Add lemon juice, oil and seasoning.
4. Toss gently and rest for 15 minutes.

Make ahead: Prepare components earlier in the day and refrigerate separately. Dress shortly before serving.

Gluten-free variation: Replace bulgur with cooked, cooled quinoa and verify other ingredients as needed.

7. Mediterranean Marinated Olives

Serves: 8
Preparation: 5 minutes
Marinating: At least 30 minutes
Cooking: None
Total: At least 35 minutes

Ingredients

• 400 g mixed olives, drained
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, lightly crushed
• Finely grated zest of 1 lemon
• 1 teaspoon dried oregano
• ½ teaspoon chilli flakes, optional
• 1 small rosemary sprig

Method

1. Combine all ingredients in a covered container.
2. Refrigerate for at least 30 minutes.
3. Stir before serving and remove the rosemary stalk.
4. Provide a bowl for stones if using unpitted olives.

Make ahead: Refrigerate for up to two days. Keep the garlic-and-oil mixture chilled.

8. Roasted Capsicum and Feta Dip

Serves: 6
Preparation: 10 minutes
Cooking: 30–40 minutes
Cooling: 15 minutes
Total: 55–65 minutes

Ingredients

• 2 large red capsicums
• 150 g feta
• 100 g Greek yoghurt
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice
• ½ teaspoon smoked paprika
• Black pepper

Method

1. Heat the oven to 220°C conventional or 200°C fan-forced.
2. Roast the whole capsicums on a lined tray for 30–40 minutes, turning occasionally, until softened and blistered.
3. Transfer to a heatproof bowl, cover and leave for 10 minutes.
4. Peel, remove seeds and drain excess liquid. Allow to cool before blending.
5. Blend with feta, yoghurt, oil, lemon juice and paprika.
6. Add pepper and refrigerate until serving.

Make ahead: Refrigerate for up to two days.

Shortcut: Use approximately 200 g drained roasted capsicum from a jar.

9. Lemon and Oregano Chicken Skewers with NAKED Bone Broth

Lemon, garlic and herbs flavour these skewers, with optional bone broth powder for extra savoury depth.

Makes: 12 small skewers
Serves: 6
Preparation: 15 minutes
Marinating: 20 minutes
Cooking: 12–15 minutes
Total: Approximately 50 minutes

Ingredients

• 600 g chicken breast, cut into 2–3 cm cubes
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 2 garlic cloves, crushed
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• 5 g Broth & Co NAKED Bone Broth Powder, optional
• Black pepper
• 12 small skewers
• Tzatziki, lemon wedges and parsley, to serve

Method

1. Combine oil, lemon juice, garlic, oregano, cumin and pepper.
2. Whisk in the optional bone broth powder until evenly dispersed.
3. Add chicken, toss to coat, cover and refrigerate for 20 minutes.
4. Soak wooden skewers in water while the chicken marinates.
5. Thread the chicken onto skewers without packing tightly.
6. Cook on a lightly oiled barbecue or grill pan over medium-high heat for 12–15 minutes, turning regularly, until the chicken reaches 75°C in the centre.
7. Serve with tzatziki, lemon and parsley.

Make ahead: Marinate for up to 12 hours in the refrigerator. Keep raw chicken separate from ready-to-eat foods.

10. Dolmades — Rice and Herb Stuffed Vine Leaves Cooked in Bone Broth

A Broth & Co variation on rice-and-herb dolmades, using prepared broth as the cooking liquid.

Makes: Approximately 25–30
Preparation: 35 minutes
Cooking: 50–60 minutes
Resting: 15 minutes
Total: Approximately 1 hour 40–50 minutes

Ingredients

• 30–35 preserved vine leaves, plus a few extra for lining
• ¾ cup uncooked short-grain rice, rinsed
• 1 small onion, finely diced
• 3 tablespoons extra virgin olive oil, divided
• 2 tablespoons chopped dill
• 2 tablespoons chopped parsley
• 1 tablespoon chopped mint
• 3 tablespoons lemon juice
• Approximately 500 mL prepared Broth & Co ORIGINAL Bone Broth, made by diluting the concentrate according to pack directions
• Extra hot water, as needed
• Black pepper

Method

1. Prepare and rinse vine leaves according to their pack instructions. Trim firm stems.
2. Heat 1 tablespoon oil in a frying pan. Cook onion for 5 minutes.
3. Stir in rice, herbs and pepper. Remove from the heat and cool slightly.
4. Line a heavy saucepan with spare or torn leaves.
5. Lay a leaf shiny-side down. Place a small spoonful of filling near the stem end, adjusting for leaf size.
6. Fold the sides inward and roll loosely enough for the rice to expand.
7. Arrange seam-side down in snug layers.
8. Add the remaining oil, lemon juice and enough prepared broth to just cover.
9. Place a small heatproof plate over the rolls. Cover the saucepan and bring to a gentle simmer.
10. Cook over low heat for 45–55 minutes, checking the liquid and adding hot water if needed.
11. Test one roll to ensure the rice is fully tender. Continue cooking if necessary.
12. Rest off the heat for 15 minutes before lifting out.

Vegetarian or vegan variation: Use water or suitable vegetable stock.

Make ahead: Cool promptly and refrigerate for up to two days. Serve chilled or thoroughly reheated.

11. Warm Chickpeas with Lemon, Garlic, Herbs and NAKED Bone Broth

Serves: 4–6
Preparation: 5 minutes
Cooking: 10 minutes
Total: 15 minutes

Ingredients

• 2 × 400 g cans chickpeas, drained and rinsed
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, crushed
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• 60 mL prepared Broth & Co NAKED Bone Broth, made according to pack directions
• 1 tablespoon lemon juice
• 2 tablespoons chopped parsley
• Black pepper
• Salt, if needed

Method

1. Heat oil in a frying pan over medium heat.
2. Add garlic, cumin and paprika. Stir for 30 seconds.
3. Add chickpeas and prepared broth.
4. Simmer for 5–7 minutes, stirring, until hot and most liquid has reduced.
5. Add lemon juice, parsley and pepper.
6. Taste before adding salt.

Vegetarian or vegan variation: Replace broth with water.

Make ahead: Refrigerate for up to two days. Reheat thoroughly with a splash of water.

Explore Cooking with Beans, Lentils and Chickpeas for more ideas.

12. Roasted Cauliflower with Tahini, Lemon and NAKED Bone Broth

Serves: 6
Preparation: 10 minutes
Cooking: 25–30 minutes
Total: 35–40 minutes

Ingredients

Cauliflower

• 1 medium cauliflower, approximately 700–800 g florets
• 2 tablespoons extra virgin olive oil
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• 2.5 g Broth & Co NAKED Bone Broth Powder, optional
• Black pepper
• Salt, if needed

Dressing

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 small garlic clove, crushed
• 3–5 tablespoons water

Method

1. Heat the oven to 220°C conventional or 200°C fan-forced.
2. Mix oil, cumin, paprika, pepper and optional broth powder.
3. Toss through the cauliflower until evenly coated.
4. Spread over a large lined tray without crowding.
5. Roast for 25–30 minutes, turning halfway, until golden and tender.
6. Whisk tahini, lemon juice and garlic. Add water gradually until pourable.
7. Taste the cauliflower before adding salt, then drizzle with dressing.

Vegetarian or vegan variation: Omit the bone broth powder.

Make ahead: Prepare dressing the day before. Roast cauliflower close to serving.

13. Greek-Style Tomato, Cucumber and Feta Salad

Serves: 6
Preparation: 10 minutes
Cooking: None
Total: 10 minutes

Ingredients

• 3 large ripe tomatoes, cut into wedges
• 1 Lebanese cucumber, sliced
• ½ red onion, thinly sliced
• 150 g feta
• ½ cup Kalamata olives
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• ½ teaspoon dried oregano
• Black pepper

Method

1. Arrange tomatoes, cucumber and onion in a shallow bowl.
2. Add feta and olives.
3. Drizzle with oil and vinegar.
4. Sprinkle with oregano and pepper.
5. Toss gently just before serving.

Make ahead: Prepare vegetables a few hours ahead and refrigerate. Add feta and dressing near serving time.

14. Warm White Beans with Tomato, Garlic and Bone Broth

Serves: 6
Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes

Ingredients

• 2 × 400 g cans cannellini beans, drained and rinsed
• 200 g cherry tomatoes, halved
• 1 small onion, finely diced
• 2 garlic cloves, crushed
• 150 mL prepared Broth & Co NAKED Bone Broth or ORIGINAL Bone Broth, made according to pack directions
• 2 tablespoons extra virgin olive oil
• ½ teaspoon dried oregano
• 2 tablespoons chopped parsley
• 1 tablespoon lemon juice
• Black pepper

Method

1. Heat oil in a frying pan over medium heat.
2. Add onion and cook for 5 minutes until softened.
3. Add garlic and cook for 30 seconds.
4. Stir in tomatoes and oregano. Cook for 4–5 minutes.
5. Add beans and prepared broth.
6. Simmer for 7–10 minutes until hot and slightly thickened.
7. Mash a few beans against the pan for a creamier texture if desired.
8. Finish with lemon juice, parsley and pepper.

Vegetarian or vegan variation: Use suitable vegetable stock.

Make ahead: Refrigerate for up to two days and reheat thoroughly.

For product information, see Which Broth + Co Bone Broth Is Right for You?.

15. Homemade Mediterranean Flatbread

Soft yoghurt-based flatbreads with no yeast or lengthy proving.

Makes: 8 small flatbreads
Preparation: 15 minutes
Resting: 20 minutes
Cooking: 25–30 minutes in one pan
Total: 60–65 minutes

Ingredients

• 300 g plain flour, plus extra for rolling
• 190 g plain Greek yoghurt
• 2 teaspoons baking powder
• 1 tablespoon extra virgin olive oil
• ¼ teaspoon salt, optional
• Up to 60 mL water, as needed
• A little olive oil, for the pan

Optional topping

• 1 tablespoon extra virgin olive oil
• 1 teaspoon dried oregano
• 1 tablespoon chopped parsley
• ½ teaspoon finely grated lemon zest

Method

1. Combine flour, baking powder and optional salt.
2. Add yoghurt and oil. Mix into a soft dough, adding water gradually only as needed.
3. Knead on a lightly floured surface for 2–3 minutes until smooth.
4. Cover and rest for 20 minutes.
5. Divide into eight pieces. Roll each into a circle approximately 13–15 cm wide and 3–4 mm thick.
6. Heat a heavy frying pan over medium-high heat and brush lightly with oil.
7. Cook each bread for 1½–2 minutes per side until golden spots appear and the centre is cooked.
8. Reduce the heat if the outside browns too quickly.
9. Stack under a clean tea towel.
10. Mix the optional topping and brush over the warm breads.

Make ahead: Refrigerate covered dough for up to one day. Freeze cooked breads, separated with baking paper, for up to two months.

Variations: Replace half the flour with wholemeal flour, or use thick unsweetened plant yoghurt for a dairy-free version. Adjust water as needed.

How to Assemble Your Mezze Platter

Start with the Dips

Place two or three small bowls on a large board or platter, leaving room for vegetables and other cold foods.

Add Colour and Crunch

Arrange cucumber, carrots, capsicum, radishes and tomatoes around the dips.

Serve Warm Dishes Separately

Keep skewers, halloumi, falafel and beans on separate plates. This makes replenishing easier and prevents hot food from warming chilled dips.

Put Bread Within Reach

Serve flatbread in a basket or on a separate board.

Finish Simply

Add olives, herbs and lemon wedges. Give each dish its own serving utensil.

Several smaller platters are often easier to manage than one crowded board.

A Mezze Menu for Six to Eight People

Add extra bread or increase quantities if serving as dinner for hungry guests.

For a vegetarian menu: Replace chicken with halloumi or more falafel, use vegetable stock or water in cooked dishes, and omit broth powder from cauliflower.

For a vegan menu: Choose hummus, eggplant dip, falafel, tabouli, olives, plant-based bean dishes and suitable flatbread.

Your Make-Ahead Plan

The Day Before

• Prepare dips and olives.
• Cook dolmades.
• Prepare falafel mixture.
• Make flatbread dough.
• Check fridge space and serving dishes.

Start soaking chickpeas early enough for the falafel.

Earlier on the Day

• Prepare vegetables and salad components.
• Mix tahini dressing.
• Marinate chicken.
• Cook beans if reheating later.
• Set out plates and utensils.

Close to Serving

• Bake falafel and roast cauliflower.
• Cook chicken and halloumi.
• Reheat beans and chickpeas thoroughly.
• Cook or warm flatbread.
• Dress salads and set out small amounts of chilled dips.

Bring dishes out in stages if that makes hosting easier.

Keep Sharing Food Safe

Keep cold perishable dishes at 5°C or colder and hot food at 60°C or hotter. Cook chicken to 75°C in the centre.

Track the total time perishable food spends between 5°C and 60°C:

• Under two hours: Serve or refrigerate.
• Two to four hours: Eat immediately.
• Over four hours: Discard.

Cool leftovers promptly in shallow containers and refrigerate within two hours. Eat refrigerated dolmades within two days and reheat rice-containing leftovers once only. Food Standards Australia New Zealand: food safety basics

Check allergies and dietary requirements before cooking. This collection includes sesame, milk and wheat. Bone broth contains animal ingredients, including in dishes that may otherwise appear vegetarian.

Where Broth & Co Fits

In this collection, broth adds savoury flavour to selected marinades, seasonings and cooking liquids. It is optional rather than essential to mezze.

Vegetables, legumes, yoghurt, chicken and bread make their own nutritional contributions. The amount of broth-derived protein varies with the recipe and portion, especially where cooking liquid is not fully consumed.

For more ideas, explore Mediterranean Bone Broth Recipes.

Frequently Asked Questions

Is Mezze the Same as Spanish Tapas?

No. Both can involve small sharing dishes, but they come from different culinary traditions.

Explore Easy Spanish Tapas at Home for a Spanish-inspired menu.

Can Mezze Be a Complete Meal?

Yes. Include substantial dishes such as falafel, chicken, halloumi or beans alongside vegetables, dips and bread.

Which Recipes Are Best Made Ahead?

Dips, olives, dolmades and bean dishes are convenient choices. Cook halloumi, chicken and flatbread near serving time.

Can I Make a Gluten-Free Spread?

Choose suitable dishes, replace bulgur with quinoa and serve verified gluten-free bread. Check packaged ingredients and manage cross-contact according to guests’ needs.

Are the Broth Variations Vegetarian?

No. Use the specified water or vegetable-stock alternatives and omit optional bone broth powder.

What Other Small Plates Could I Add?

For more options, see 15 Easy High-Protein Appetisers & Small Plates for Sharing.

Bring a Few Favourite Dishes Together

Choose a manageable selection, prepare the cold dishes ahead and leave only a few things to finish before serving.

With creamy dips, fresh vegetables, warm bread and a couple of substantial plates, you can create a generous mezze table without spending the whole gathering in the kitchen.