Cold appetizers · The home kitchen
Fresh Cut Veggies
A colorful vegetable platter provides crunch between bites of bread, cheese and warm mezze. Carrots, cucumber, peppers, radishes and tomatoes need very little treatment beyond careful washing and even cutting. A small bowl of mint yogurt adds a creamy option while allowing the vegetables to remain the main attraction. This is an original home-style interpretation inspired by the menu’s ingredients, rather than Beiruty’s restaurant formula. Quantities are written for a domestic kitchen so you can prepare the dish confidently and adjust the final seasoning to your own taste. The independent recipe linked below provides another cook’s perspective and useful background for exploring this style of food at home.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Fresh Cut Veggies recipe
- Serves
- 6
- Prep
- 25 min
- Cook
- 0 min
- Rest / chill
- 0 min
- Total
- 25 min
Ingredients
- 200 g carrots
- 250 g cucumber
- 200 g bell pepper
- 150 g radishes
- 200 g cherry tomatoes
- 200 g Greek yogurt
- 10 g mint, chopped
- 15 ml lemon juice
- 1/4 tsp salt
Method
Wash all produce under running water. Peel carrots if desired and cut into sticks. Cut cucumber and pepper into similar sticks; trim radishes and halve large ones.
Stir yogurt, mint, lemon and salt in a small serving bowl.
Arrange vegetables in separate clusters around the dip. Refrigerate until serving and return leftovers to the refrigerator within 2 hours.
Make it your own.
- Dry vegetables after washing so the platter stays crisp.
- Slice just before serving for the freshest edges.