Recipe Corner: Layered Middle Eastern Mazza (or Salad)



In a deep, round, clear bowl, layer the following ingredients according to your taste:

  • 2 cups tabbouleh (homemade or store bought)
  • 1 1/2 cups hummus (homemade or store bought)
  • 1 1/2 cups fresh diced tomatoes, seeded, drained, chopped
  • 1 1/2 cups fresh Romaine lettuce or baby spinach, chopped
  • 1 1/2 cups white or green onions, chopped
  • 1 cup feta cheese, crumbled
  • 1 (15-20 oz.) can garbanzo or white beans, washed, drained
  • 1 cup red or green bell pepper, seeded, chopped
  • 1 cucumber, peeled and thinly sliced
  • 1 cup plain white or Greek yogurt
  • 1/2 cup each chopped black or Kalamata olives and thinly sliced red onions
  • 2-3 tablespoons toasted
  • pine nuts (optional as topping)
  • Lemon juice, olive oil, paprika, dried or fresh mint, Aleppo pepper, sea salt and black pepper (to taste)


Drizzle layered mazza with lemon juice and olive oil, and season with choice of spices.  Cover, chill and refrigerate 2-3 hours before serving.

Serve with fresh pita chips, bagel chips or Armenian cracker bread, and assorted cheeses, olives, and pickles, if desired.

Serves 6-8.

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*Christine’s recipes have been published in the Fresno Bee, Sunset magazine, Cooking Light magazine and at

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