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A Mediterranean Meze Party Menu

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Just because summer’s over doesn’t mean easy entertaining has to end. This Mediterranean meze party menu serves up a variety of small bites in a casual, choose-what-you-like buffet. Though there’s plenty of sunny Mediterranean flavor via Greek yogurt, tahini, and Peloponnese kalamata olives, it also brings in fall vegetables like beets, fennel, and mushrooms. Have the brilliant ruby beet hummus ready with a variety of dippers when guests arrive, then add a crisp fennel-orange salad, grilled eggplant-feta rolls, chicken kabobs with yogurt dipping sauce, and a lamb sausage pizza as each is ready. End with something small and sweet: a simplified two-bite riff on pistachio baklava. Because everything’s served meze-style, the menu can serve 8 to 10 if you double the eggplant rolls (the shopping list reflects the scaled up amounts).

Menu Timeline

One Day Ahead

  • Roast the beets and garlic for the hummus
  • Make the hummus
  • Marinate the chicken for the kabobs

3 Hours Ahead

  • Make the pistachio bites

2 Hours Ahead

  • Trim and prep the vegetables for serving with the hummus
  • Make the fennel salad

1 Hour Ahead

  • Assemble the kebabs
  • Make the topping and parbake the crust for the pizza
  • Slice the eggplant and make the filling for the eggplant rolls

As Guests Arrive

  • Grill the eggplant and roll up with filling
  • Grill the kabobs
  • Top and bake the pizza

Shopping List

Fresh Produce

  • 2 large navel oranges or 3 blood oranges
  • 2 medium lemons
  • 2 large eggplant
  • 3 medium beets
  • 2 to 3 small fennel bulbs
  • 4 small tomatoes
  • 1 cup mushrooms
  • 1 zucchini
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 small red onion
  • 1 shallot
  • 1 bulb garlic
  • 1 medium bunch fresh mint
  • 1 small bunch fresh oregano
  • 1 small bunch fresh flat-leaf parsley
  • 1 small bunch fresh chives
  • 1 small bunch fresh thyme
  • Additional fresh vegetables, for serving with the hummus

Meat, Eggs & Dairy

  • 1-1/2 lb. boneless chicken breasts
  • 1 lb. uncooked lamb sausage
  • 1-1/2 cups Greek yogurt
  • 3 cups crumbled feta cheese
  • 1-1/2 Tbs. unsalted butter

Other Groceries

  • 1 box mini phyllo shells (15 pieces)
  • 1 lb. store-bought  pizza dough (or substitute homemade)
  • 1-1/4 cups Peloponnese Kalamata Olives
  • 1/3 cup Peloponnese Tahini
  • 1/2 cup roasted, salted pistachios
  • 15 raw pistachios (optional)
  • Pitas and/or crackers, for serving with the hummus

Pantry Staples

  • 1 cup Columela Extra Virgin Olive Oil
  • 1/2 cup honey
  • 1 cinnamon stick (about 3 inches)
  • 1 Tbs. apple cider vinegar
  • 1-1/4 tsp. ground cumin
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. La Baleine Fine Sea Salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. whole cumin seeds
  • 1/2 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 1/2 tsp. paprika
  • 1/4 tsp. dried parsley
  • 1/4 tsp. ground cinnamon
  • Pinch ground cardamom
  • Pinch ground cloves
  • Toasted sesame seeds, for garnish
  • Kosher salt
  • Black peppercorns

The Menu


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