Cookwith

Name: Keto Greek-Turkish Fusion Mezze Platter
Prep time: 35 min
Total time: 35 min
Yield: 3 servings
Ingredients: 200g halloumi cheese, sliced into 1/2-inch slabs; 2 tbsp extra-virgin olive oil; 1 small eggplant, sliced into rounds; 200g ground lamb; 1 garlic clove, minced; 1 tsp dried oregano; 1/2 tsp ground cumin; 1/2 English cucumber, diced; 1/2 cup full-fat Greek yogurt; 1 tbsp fresh dill, chopped; 1/2 lemon, zested and juiced; 6-8 Kalamata olives, pitted and halved; Sea salt and black pepper, to taste

Keto Greek-Turkish Fusion Mezze Platter

ChilledPeach4098

This Keto Greek-Turkish Fusion Mezze Platter celebrates the sun-soaked flavors of the Mediterranean with a modern, low-carb twist. Searing halloumi and eggplant at high heat brings out their natural sweetness and depth, while cumin-spiced lamb meatballs add a savory, aromatic touch inspired by Turkish köfte. Cool, herby tzatziki and briny Kalamata olives round out the platter with refreshing zing and salty pop. Perfect for sharing, this mezze is vibrant, satisfying, and entirely keto-friendly—ideal for warm weather snacking or a light, crowd-pleasing dinner.

Ingredients

Instructions

Preheat a large skillet over medium-high heat until just smoking. Brush halloumi and eggplant slices with 1 tbsp olive oil.
Sear halloumi for 1-2 minutes per side until golden and set aside. In the same pan, sear eggplant slices 2-3 minutes per side until deeply browned and tender. Remove and set aside.
In a bowl, mix ground lamb with garlic, oregano, cumin, salt, and pepper. Form into small meatballs (about 1 tbsp mixture each).
Add remaining olive oil to the pan. Cook lamb meatballs in batches, turning to brown all sides, about 5-7 minutes total or until cooked through. Remove and let rest.
In a small bowl, combine Greek yogurt, diced cucumber, dill, lemon zest, and lemon juice. Season with salt and pepper for a tangy tzatziki.
Arrange halloumi, eggplant, lamb meatballs, olives, and tzatziki on a platter. Garnish with extra dill and a drizzle of olive oil.