Mamnoon | Seattle, WA | Washington Grown

Prepare the hummus by blending chickpeas, tahini, lemon juice, garlic, and olive oil until smooth.

Form falafel mixture into balls and fry in hot oil until golden brown, about 3-4 minutes per side.

Chop parsley, tomatoes, and mint for tabbouleh, then mix with bulgur, olive oil, and lemon juice.

Slice pita bread into triangles and toast until lightly golden.

Roll grape leaves around a mixture of rice, herbs, and spices, then steam until cooked through.

Prepare tzatziki by mixing yogurt, cucumber, garlic, and herbs.

Arrange hummus, falafel, tabbouleh, and tzatziki in small bowls on a large platter.

Add pickled vegetables and kebabs alongside the dips.

Scatter fresh herbs over the arrangement.

Drizzle olive oil over the dips and sprinkle spices for added flavor.

Dietary

Allergens