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Le Chaudron recipe
Planche libanaise mezze
Lebanese mezze board
⏱ 30 minServes 6Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
200 g (7 oz)hummus
200 g (7 oz)baba ghanousheggplant dip
150 g (5 oz)tabbouleh
150 g (5 oz)stuffed grape leaves
200 g (7 oz)labnehstrained yogurt
100 g (3½ oz)Lebanese black olives
1pomegranate, seeded
1bunch of fresh mint
8warm pita breads
- 200 g (7 oz) hummus
- 200 g (7 oz) baba ghanoush eggplant dip
- 150 g (5 oz) tabbouleh
- 150 g (5 oz) stuffed grape leaves
- 200 g (7 oz) labneh strained yogurt
- 100 g (3½ oz) Lebanese black olives
- 1 pomegranate, seeded
- 1 bunch of fresh mint
- 8 warm pita breads
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make the dips ahead so they're well chilled.
- Spoon the hummus and baba ghanoush into separate bowls and smooth the tops with a wet spoon.
- Put the labneh in another bowl, make a well in the center and pour in some olive oil.
- Put the tabbouleh in a fourth bowl and arrange the grape leaves in a circle on the board.
- Top the hummus with pomegranate seeds and the baba ghanoush with chopped mint.
- Warm the pitas in a skillet for 1 minute per side.
- Serve with the olives and a bunch of fresh mint.
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