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The platter is from www.juliska.com, they make fabulous tableware & gifts for the home.

Platter With A Purpose

I have an obsession with bowls and serving dishes.  I even had custom shelves built in a room in my house to store them all.  Many were gifts, and some are things I've collected in my travels.  Since I enjoy entertaining, I get to use a lot of these dishes, although some sit for months and years before they get to make a special appearance on my table.  When I found this Juliska piece in my hometown of Tulsa, I knew exactly what it would be used for.  I make flat bread quite often in my tandoor oven, and with it I like to serve a variety of dips and sauces.  This platter was the perfect dish for the job!  Each time I use it I fill it with a variety of sauces, depending on what recipes I've been researching, and the main course I'm serving.  However, I seem to always go back to these four recipes that are colorful and delicious.  And I promise if you serve them at your next party, your guests won't stop talking about it.  If you don't make flat bread, just purchase it at your grocer or serve with crackers.

Bulgur Salad


  • 1 1/2 cups bulgur
  • 1 1/2 cups hot water
  • 4 tbsp. olive oil
  • 2 shallots, finely chopped
  • 1/2 tsp. crushed chile flakes
  • 1/2 red bell pepper, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 1 bunch Italian parsley, finely chopped
  • 6 sprigs of fresh mint, finely chopped
  • 4 scallions, white and green parts, chopped
  • 3/4 cup cherry tomatoes cut into small pieces
  • 2 lemons, juiced
  • 2 tsp. tomato paste
  • 2 tsp. red pepper paste (red bell pepper, roasted and
  • pureed)


Place the bulgur in a bowl and pour 1 1/2 cups hot water over it. Mix well and let stand for 20 minutes. Heat the oil in a skillet and add shallots. Saute until golden brown over low heat. Let cool. To the bulgur wheat, add the red and green peppers, chile flakes, parsley, mint, scallions, tomatoes, and cooled scallions. In a small bowl, stir lemon juice with tomato paste and red pepper paste. Add to the bulgur mixture. Add 2 tsp. of salt and a generous drizzle of olive oil. Stir well. Taste to see if salted enough.

Coconut Chutney


  • 1 cup shredded unsweetened coconut
  • 1/2 cup plain yogurt
  • 1 tbsp. chopped onion
  • 1 tsp. fresh green chile, minced
  • 1 tsp. salt
  • tempering oil:
  • 1 tbsp. canola oil (or coconut oil)
  • 1 tsp. black mustard seed
  • 14 tsp. cumin seed
  • 1/4 tsp. black pepper, ground


Combine coconut, yogurt, onion, green chile and salt in a food processor. For the tempering oil, heat the canola oil in a small pan over medium heat. Add the mustard seeds and cumin seeds and cook until the seeds crackle and pop, 1-2 minutes. Remove from heat and add black pepper. Pour the tempering oil into the processor with the yogurt mixture and process to mix. Pour into a serving bowl and add salt, if needed. Refrigerate and serve chilled.

Muhammara (red pepper spread)


  • 3 large red bell peppers
  • 1 1/2 cups walnuts
  • 1 tbsp. tomato paste
  • 3/4 cup bread crumbs
  • 1/4 cup olive oil
  • 1 tbsp. freshly squeezed lemon juice or pomegranate
  • molasses
  • 1 tsp. mild paprika
  • 1 tsp. cumin seeds, toasted and ground
  • salt, to taste


Roast the peppers in 350 degree oven for 25 minutes, until they are charred. Let cool, peel and remove seeds and stems. In a food processor, add the walnuts and pulse several times until they are coarsely ground. Add the peppers and pulse. Scrape down sides of processor bowl, add all of the remaining ingredients and process into a coarse paste. Season to taste with salt.

Carrots and Garlic Yogurt Sauce (Turkish)


  • 1 tbsp. olive oil
  • 2 large carrots, peeled and coursely grated
  • 1 1/2 cups thick yogurt, full fat
  • 2 garlic cloves, finely chopped
  • 2 tbsp. toasted walnuts, finely chopped
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. allspice
  • 1/4 tsp. cinnamon
  • 1 1/2 tsp. salt
  • 2 tbsp. olive oil
  • 1 tbsp. tahini
  • 1 tsp. chopped parsley


Heat 1 tbsp. olive oil in a skillet, over medium high heat. Add the carrots and saute until just soft, but still a bit crunchy. Set aside and cool. Whisk together the yogurt, spices, walnuts and garlic until smooth. Add the cooled carrots. Garnish with parsley.


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