Arabic Mezze: Classic dishes with an Olive Oil twist

In Middle Eastern cuisine, Arabic mezze is more than just food, it’s a shared experience. This spread of small, flavorful, and visually appealing dishes is a staple in countries like Lebanon, Syria, Palestine, and, of course, the United Arab Emirates. One ingredient ties many of these plates together: extra virgin olive oil.

What is Arabic Mezze?

Arabic mezze (or meze) is a selection of appetizers served either as a starter or a full meal. It includes dips, salads, stuffed vegetables, Arabic bread, and more. Olive oil often plays a starring role—not just as a drizzle, but as the base for flavor, texture, and culinary tradition.

At Giving Oil, we carefully curate extra virgin olive oils perfect for this kind of cuisine—healthy, authentic, and rich in flavor profiles that enhance any mezze dish.

6 Arabic Mezze dishes that use Extra Virgin Olive Oil

Traditional Hummus

Classic, nutritious, and easy to make. This chickpea-based dip blends tahini and lemon, then gets finished with a generous drizzle of EVOO. Ideal as a starter or to pair with warm Arabic bread.

👉 Giving Oil Tip: Use a smooth EVOO with almond or green apple notes for balanced flavor.

How to make it at home:

• Blend 1 cup of cooked chickpeas with 2 tablespoons of tahini, 1 garlic clove, and the juice of 1 lemon.
• Add 3 tablespoons of EVOO while mixing.
• Add cold water if a smoother texture is desired.
• Finish with another drizzle of oil on top.

Traditional Hummus

Baba Ghanoush

Made with roasted eggplant, garlic, and tahini, this smoky dip is lifted by the richness of EVOO.

🫒 We recommend a medium-intensity EVOO—great for smoky or charred flavors.

How to make it at home:
• Roast 2 large eggplants until fully soft.
• Scoop out the pulp and mix with 1 garlic clove, 2 tablespoons tahini, lemon juice to taste, salt, and 2 tablespoons EVOO.
• Blend and top with more oil before serving.

Baba Ghanoush

Muhammara

Originating in Syria, this roasted red pepper and walnut spread is blended with breadcrumbs, cumin, garlic, and olive oil. Creamy, slightly spicy, and perfect for dipping.

🔥 Gourmet Tip: Add an extra drizzle of EVOO when serving to boost both color and flavor.

How to make it at home:
• Roast and peel 2 red peppers.
• Sauté ½ onion and 2 garlic cloves in 2 tablespoons of EVOO.
• Blend with ½ cup walnuts, 2 tablespoons breadcrumbs, 1 tsp sumac, and 2 more tablespoons EVOO.
• Season with salt and lemon juice to taste.

Muhammara

Tabbouleh Salad

This fresh salad of parsley, tomato, bulgur, and lemon is generously dressed with EVOO, balancing the acidity and adding silkiness.

🥗 Choose a fruity or herbal EVOO to pair with fresh ingredients.

How to make it at home:
• Soak 2 tablespoons of bulgur for 10 minutes, then drain.
• Mix with 1 cup chopped parsley, ½ cup diced tomato, ¼ cup chopped onion, juice of 1 lemon, salt, and 4 tablespoons EVOO.

Tabbouleh Salad

Fattoush Salad

Another iconic salad, this time featuring crispy fried pita bread. It includes lettuce, cucumber, radish, sumac, and a lemon-olive oil dressing.

🥄 Best with citrusy or slightly peppery EVOOs.

How to make it at home:
• Chop lettuce, cucumber, tomato, and radish into small cubes.
• Add fried or toasted Arabic bread pieces.
• Dress with lemon juice, salt, sumac, and 3–4 tablespoons of EVOO.

Fattoush Salad

Warak Enab (Dolmas)

Grape leaves stuffed with rice, onion, parsley, and spices, slow-cooked in lemon, water, and EVOO. The Turkish name zeytinyaglı literally means “made with olive oil”.

🍋 EVOO is essential during cooking to achieve that silky, traditional finish.

How to make them at home:
• Mix 1 cup uncooked rice with chopped onion, parsley, tomato, and spices.
• Place a teaspoon of filling onto each grape leaf and roll.
• Layer in a pot over sliced tomatoes and onions.
• Cover with water, lemon juice, salt, and 3–4 tablespoons EVOO.
• Simmer on low heat for 1.5 to 2 hours.

Warak Enab (Dolmas)