Turkish Meze Platter with Sizzling Pastırma Butter Tips, FAQ & printable recipe

Tips for success

For the smoothest hummus, blend the chickpeas with the tahini and lemon juice first, then add ice water gradually. The ice water helps create a light, airy texture.

If the hummus is too thick, add a little more water; if it’s too thin, blend in a few more chickpeas. Taste and adjust salt and lemon juice to your preference.

When making haydari, use a high-quality strained yogurt like Greek yogurt or labneh. The mint butter should be melted just until the mint is fragrant—don’t let it brown.

For the muhammara, toast the walnuts in a dry skillet for a few minutes before blending to enhance their flavor. This extra step adds depth to the dip.

Variations

• Spicy Hummus: Add 1 teaspoon of harissa paste or a pinch of cayenne pepper to the hummus while blending for a spicy kick. Adjust the amount to your heat preference.
• Herbed Haydari: Stir in 1 tablespoon of chopped fresh dill or chives into the haydari along with the mint butter for a fresher, brighter flavor.
• Smoky Muhammara: Use fire-roasted red peppers and add 1/2 teaspoon of smoked paprika to the muhammara for a deeper, smokier taste.
• Vegan Option: Replace the Greek yogurt with a thick plant-based yogurt and use a vegan butter substitute for the haydari and topping. The hummus and muhammara are naturally vegan.

Storage and make-ahead

Fridge

Store leftover dips in airtight containers in the refrigerator for up to 3 days. The butter topping can be stored separately and reheated.

Freezer

The hummus and muhammara can be frozen for up to 1 month. Thaw in the refrigerator overnight and stir well before serving. The haydari is best fresh.

Reheat

Reheat the pastırma butter in a small skillet over low heat until sizzling. Do not microwave, as it can become rubbery.

Store any leftover dips separately in airtight containers in the refrigerator for up to 3 days. The hummus and muhammara can be served cold, but the haydari is best at room temperature.

The pastırma butter topping can be reheated gently and poured over the hummus again, though the texture of the pastırma may soften.

All three dips can be made up to 2 days ahead and stored in the refrigerator. The pastırma and pine nut topping can be cooked a day ahead and reheated gently before serving.

Warm the pita bread just before serving. Assemble the platter just before serving to keep the textures and temperatures at their best.

Serving ideas

Arrange the three dips on a large platter with plenty of room for pita bread. The hummus should be in the center, with the haydari and muhammara on either side. Pour the hot pastırma butter over the hummus just before serving. Serve with warm, torn pita bread for scooping.

This meze platter is perfect as an appetizer for a dinner party or as a main course for a light lunch. It pairs well with a crisp salad and a glass of Turkish rakı or a light red wine. Encourage guests to scoop through all three dips in one bite to experience the full range of flavors and textures.

Frequently asked questions

Recipe card

Turkish Meze Platter with Sizzling Pastırma Butter

Prep 25 minCook 10 minTotal 35 minServes 6

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/3 cup tahini
• 2 tbsp fresh lemon juice
• 1 clove garlic, minced
• 2-3 tbsp ice water
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 50 g sliced pastırma (cured beef), cut into strips
• 2 tbsp butter
• 2 tbsp pine nuts
• 1 cup strained Greek yogurt
• 1 clove garlic, minced
• 1 tbsp butter
• 1 tsp dried mint
• 1 cup roasted red peppers (from jar or homemade), drained
• 1/2 cup walnuts
• 1 tbsp red pepper paste (biber salçası)
• 1 tbsp pomegranate molasses
• 4 warm pita bread, torn into pieces

Instructions

1. In a food processor, combine the drained chickpeas, tahini, lemon juice, garlic, cumin, and salt. Pulse to break down the chickpeas, then with the motor running, add ice water 1 tablespoon at a time until the hummus is ultra-smooth and creamy. Scrape down the sides as needed. Taste and adjust seasoning with salt or lemon juice if desired.
2. Transfer the hummus to a serving platter. Using the back of a spoon, create a wide, shallow swirl in the center of the hummus. This well will hold the hot butter and pastırma later. Set the platter aside while you prepare the other mezes.
3. In a small bowl, stir together the Greek yogurt and minced garlic. In a separate small skillet, melt the butter over medium heat. Add the dried mint and cook for 30 seconds until fragrant. Pour the mint butter over the yogurt mixture and stir until fully incorporated. The haydari will be thick and creamy.
4. In the food processor (no need to clean it), combine the roasted red peppers, walnuts, red pepper paste, and pomegranate molasses. Pulse until the mixture is coarsely ground but still has some texture. Scrape down the sides and pulse a few more times. The muhammara should be thick and spreadable.
5. Heat a small skillet over medium-high heat. Add the butter and let it melt until it foams. Add the sliced pastırma and pine nuts. Cook, stirring frequently, for 2-3 minutes until the pastırma is crispy at the edges and the pine nuts are golden brown. The butter will turn a deep amber red from the pastırma’s spices.
6. Spoon the haydari and muhammara onto the platter next to the hummus, creating three distinct sections. Drizzle a little olive oil over the muhammara if desired (though not shown, it’s a common touch). Keep the platter at room temperature while you finish the topping.
7. Immediately before serving, pour the hot pastırma and pine nut butter over the swirl in the hummus. The sizzling butter will pool in the well and cascade over the edges. Serve right away with warm pita bread on the side.

Contains: gluten, milk, tree nuts, sesame

Estimated nutrition per serving

Calories

420

Protein

14 g

Carbohydrates

30 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.