The Chef

Restaurants

Meals

Drinks

Large Salatim Platter recipe served on a plate, by Pekin the Chef

Jul 14 2026

Restaurants›Zohara Mediterranean Kitchen›Large Salatim Platter Recipe

Large Salatim Platter Recipe

Name: Zohara Mediterranean Kitchens Large Salatim Platter Recipe
Cook time: 2 h
Total time: 2 h
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 2 cups yogurt; 1 tsp salt; 2 tbs olive oil; 1 tbs za'atar; 2 cups red bell peppers; 1 cup walnuts; 1 tbs bread crumbs; 2 tbs pomegranate molasses; 2 cloves garlic; 1 tsp cumin; 2 tbs olive oil; 2 cups broccoli florets; 2 tbs olive oil; 1 tsp salt; 1 tsp black pepper; 1 can canned chickpeas; 1 tbs olive oil; 1 tsp salt; 1 tsp paprika; 1 lb chicken livers; 1 medium onion; 4 tbs butter; 1 tsp salt; 1 tsp black pepper; 2 medium beets; 1 tbs olive oil; 1 tsp salt; 2 cups mixed olives; 2 tbs olive oil; 1 tbs herbs (e.g. thyme, rosemary)

Inspired by Zohara Mediterranean Kitchen

Time2h

Serves8

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with Large Salatim Platter

Selected to serve

Bloody Mary’s

Brunch is available Saturdays featuring shakshuka, our famous beyrouti tacos, and the Best Bloody Mary’s in town.

spicy · savory · tangy

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Labneh

2 cups Yogurt

1 tsp Celtic sea salt

2 tbs olive oil

1 tbs za'atar

Muhammara

2 cups red bell peppers

1 cup walnuts

1 tbs bread crumbs

2 tbs pomegranate molasses

2 cloves Garlic

1 tsp Cumin

2 tbs olive oil

Charred Broccoli

2 cups broccoli florets

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Crispy Chickpeas

1 can Canned Chickpeas

1 tbs olive oil

1 tsp Celtic sea salt

1 tsp Watkins paprika

Chopped Chicken Liver

1 lb chicken livers

1 medium Onion

4 tbs Butter

1 tsp Celtic sea salt

1 tsp black pepper

Roasted Beets

2 medium beets

1 tbs olive oil

1 tsp Celtic sea salt

Warm Olives

2 cups mixed olives

2 tbs olive oil

1 tbs herbs (e.g. thyme, rosemary)

Whipped Feta

1 cup Feta cheese

1 cup Cream cheese

2 tbs olive oil

1 tbs ReaLemon lemon juice

Method

Preparation

Prepare Labneh

Mix yogurt and salt in a bowl. Strain through a cheesecloth for at least 4 hours or overnight in the refrigerator. Drizzle with olive oil and sprinkle with za'atar before serving.

Make Muhammara

Roast red bell peppers until charred, peel and blend with walnuts, breadcrumbs, pomegranate molasses, garlic, cumin, and olive oil until smooth.

Char Broccoli

Toss broccoli florets with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20 minutes until charred.

Crispy Chickpeas

Drain and rinse chickpeas, then toss with olive oil, salt, and paprika. Roast at 400°F (200°C) for 25-30 minutes until golden and crispy.

Chopped Chicken Liver

Sauté chopped onion in butter until translucent, add chicken livers and cook until browned. Season with salt and pepper, then chop finely.

Roast Beets

Wrap beets in foil with olive oil and salt, roast at 400°F (200°C) for 45-60 minutes until tender. Peel and slice.

Warm Olives

Heat mixed olives in olive oil with herbs over low heat for about 10 minutes.

Whipped Feta

Blend feta cheese, cream cheese, olive oil, and lemon juice until smooth and fluffy.