This vegetarian-friendly buffet is flexible enough to serve for lunch or dinner.
This totally do-ahead menu turns garden-fresh herbs and vegetables into zesty Middle Eastern dishes that you can mix and match. Make all five or just a few, and offer a big, beautiful platter of crudités. But don’t skip the dessert—honey-sweet baklava is the perfect make-ahead treat to serve at the end of the mal.
Menu Timeline
Two days ahead:
- Make the hummus.
- Make the baba ghanouj.
- Thaw the phyllo dough in the refrigerator.
One day ahead:
That morning:
- Make the spiced fava beans; wait to add the lemon juice.
- Make the green beans.
That afternoon:
- Make the tabbouleh; wait to add the lemon juice
An hour before dinner:
- Remove the dishes from the refrigerator; season the tabbouleh and fava beans with lemon juice
- Cut up the vegetables for the dips.
As guests arrive:
Shopping List
Fresh Produce
- 8 medium tomatoes
- 4 large onions
- 4 medium onions
- 3 lb. eggplant
- 2 lb. green beans
- 1 bunch (about 6) scallions
- 1 bunch fresh parsley (preferably flat-leaf)
- 1 bunch fresh mint
- 8 lemons
- 1 bulb garlic
Other Groceries
- 2 (20-oz.) cans foul mudammas (fava beans; available at Middle Eastern groceries)
- 1 (19-oz.) can chickpeas
- 1 lb. unsalted shelled pistachios or almonds, preferably raw
- 1-lb. “twin pack” frozen phyllo dough
- 10 oz. (1-1/4 cups) unsalted butter
- 1 cup tahini
- 1/3 cup fine-grind cracked wheat (bulghur)
- 1-1/2 tsp. orange flower water (optional; available at Middle Eastern groceries)
- Pita bread and fresh vegetables, for serving with dips
Pantry Staples
- 2 cups granulated sugar
- 1-1/3 cups extra-virgin olive oil
- 1-1/4 tsp. ground cinnamon
- 1-1/4 tsp. ground cardamom
- 1/2 tsp. cayenne pepper
- 1/4 tsp. ground cumin
- 1/4 tsp. ground ginger
- Kosher salt
- Whole black peppercorns
