Dips
Hummus, moutabal
The creamy heart of the platter.
Hosting the Lebanese way
How to set up a mezze platter the Lebanese way: quantities, order and presentation
How many mezze per guest, how to balance cold and hot, what to prep ahead: our kitchen benchmarks for hosting at home.
In short
Plan 4 to 5 different mezze for 4 guests as an aperitif, 8 to 10 for a full meal for 15. Keep two thirds cold, one third hot, served last and truly hot. Make dips the day before, salads in the morning, fried bites at the last minute. Beyond 15 guests, a caterer is the calmer choice.
Before your guests arrive
The mezze platter, the ultimate sharing table
In Lebanon, everything goes in the middle and everyone helps themselves. That is how we have hosted on rue Kervegan since 1988.
Before shopping, ask three questions: how much, which dishes, in what order?
Composition
Building a balanced platter
Creamy, crunchy, tangy, hot, and bread to tie it together.
The cold / hot rule
About two thirds cold mezze, one third hot, brought out in small waves.
More in our hot or cold mezze article.
The families to cover
Think in families, not in recipes.
Salads
Tabbouleh, fattoush
Freshness and acidity.
Hot bites
Kibbeh, falafel, pastries
The indulgent moment.
For hot bites, see how Lebanese kibbeh is made.
Thinking of vegetarians
Most cold mezze are vegetarian; falafel and spinach pastries cover the hot side.
Kitchen benchmarks
How much per person?
Indicative kitchen benchmarks, not a strict rule.
Aperitif
| Family | 4 guests | 8 guests | 15 guests |
|---|---|---|---|
| Dips | 300 g | 600 g | 1.1 kg |
| Hot bites | 12-16 pieces | 24-32 pieces | 45-60 pieces |
Full meal
| Family | 4 guests | 8 guests | 15 guests |
|---|---|---|---|
| Dips | 500 g | 1 kg | 1.8 kg |
| Hot bites | 20-24 pieces | 40-48 pieces | 75-90 pieces |
Beyond 8 guests, double the most popular plates rather than adding recipes.
Presentation
Plating step by step
A mezze platter is judged at first glance.
Dishes and bowls
Dips in deep bowls, finished with olive oil and paprika.
Colours, heights, fresh herbs
Alternate colours, vary heights, add herbs everywhere.
Where to put the bread
Spread bread in several baskets within everyone's reach.
Follow our Lebanese hummus recipe and our baba ganoush recipe.
Organisation
Timing: the day before, the morning, the last minute
Three quarters of the platter ready before the doorbell rings.
Day before
Dips and fillings
Hummus, moutabal, kibbeh fillings.
Morning
Washing and chopping
Herbs and vegetables, no dressing yet.
Last minute
Hot mezze
Kibbeh and falafel straight from the oven.
By occasion
Aperitif, cocktail or full meal: adapting the platter
The platter changes whether guests stand or sit.
Aperitif
4 to 6 finger-food mezze.
Standing cocktail
Everything eaten without a plate.
Full meal
8 to 10 mezze in two waves.
See our Lebanese cocktail reception and family meals.
Avoid
Classic mistakes
Easy to avoid once you know them.
Too many dips
Two or three are enough.
Dry bread
Keep it under a cloth.
Lukewarm hot mezze
Serve in small batches from the oven.
A good platter is one where nobody lacks anything and the host gets to sit down.
When you are many
Beyond 15 guests: when to hand the platter to a caterer
Beyond 15 guests, the host spends the evening in the kitchen.
Le Cèdre, the first Lebanese restaurant in Nantes since 1988, makes everything in-house, on quotation.
Discover our Lebanese buffet on quotation.
FAQ
Your mezze platter questions
How many mezze per person?
4 to 5 different mezze for 4 guests as an aperitif, 5 to 6 for a full meal.
Can I prepare it the day before?
Dips and fillings yes; salads and hot mezze at serving time.
When should I call a caterer?
Beyond 10 to 15 guests, on quotation.