Can You Make Lebanese Mezze Ahead For A Large Party? Are you interested in preparing a Lebanese mezze spread for a large gathering without the last-minute stress? In this video, we’ll share practical tips on how to make many components of a Lebanese mezze ahead of time. You’ll learn how to prepare delicious dips like hummus and baba ganoush days in advance and store them properly to keep their flavors fresh and vibrant. We’ll also cover how to assemble salads such as tabbouleh ahead of time, including when to add fresh herbs and lemon juice for maximum brightness. Additionally, discover how to prepare marinated vegetables, labneh, and other cold dishes that can be kept overnight in the fridge. For warm items like falafel, kibbeh, and spinach pies, we’ll explain the best way to prepare the dough or filling beforehand and how to reheat or keep them warm just before serving. We’ll also share tips on baking pastries like fatayer in advance and reheating them to perfection. To keep everything tasting fresh, learn how to store wet or juicy dishes separately from bread or crackers, and how to use serving tools like small bowls and parchment-lined platters to prevent sogginess. Planning your mezze spread with these strategies ensures a smooth, enjoyable hosting experience that impresses your guests and celebrates Lebanese culinary traditions. Join us and make your next gathering a flavorful success!
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[Music] Can you make Lebanese mezza ahead for a large party? Imagine hosting a big gathering where everyone is excited to share a variety of flavorful small dishes. You want everything to go smoothly without less minute stress. The good news is that many parts of a Lebanese meza spread can be prepared well in advance. Lebanese mezza includes dips like hummus and baba ganoush salads such as tibuli and stuffed grape leaves. These cold dishes actually taste better after sitting for a day or two as their flavors melt together. You can make hummus and baba ganush a day before. Store them in airtight containers and just add a drizzle of olive oil or fresh herbs right before serving. Salads like tibuli can be assembled a few hours ahead, but it’s best to add the lemon juice and fresh herbs just before serving to keep it bright and fresh. Marinated vegetables and lebnne also keep well overnight in the fridge. When it comes to warm items like falafel, kibby or spinach pies, it’s best to prepare the dough or filling ahead of time. You can bake or fry them just before your guests arrive or keep them warm in the oven. Some pastries like fetayer can be baked a day ahead and reheated in the oven for a few minutes before serving. To keep everything tasting fresh, store wet or juicy items separately from bread or crackers to prevent soggginess. Use small bowls or plates to serve individual dishes. And lining your platters with parchment paper can help absorb excess moisture. For a large group, prepare multiple platters with a variety of cold and warm dishes to make sure everyone gets a good mix. Using common spices like cumin, coriander, and paprika makes bulk preparation easier and more efficient. Most mezza components can be made one to two days before your event. Just remember to assemble or dress salads like tibuli right before serving to keep them lively. Planning ahead with these tips will help you create a vibrant, delicious Lebanese mezza spread that impresses your guests and makes hosting a breeze. This approach is rooted in traditional Lebanese sharing customs where a variety of small dishes come together to bring people closer around the table.
Dining and Cooking