Winter Citrus & Charred Cabbage Mezze: Brown-Butter Tahini, Date-Walnut Dukkah, Aleppo Chickpeas
In January, I crave sharp, sparkling things—like citrus that snaps you awake—against the comfort of something deeply roasted. This Winter Citrus & Charred Cabbage Mezze Platter is exactly that: smoky brassicas, juicy fruit, crunchy chickpeas, and a brown-butter tahini that tastes like toasted sesame had a caramelized love affair.
The inspiration is pure cross-city Yael: Tel Aviv winters where we’d eat oranges standing over the sink (hands sticky, happy), and London Saturdays when I’d come home with a bag of “sad” winter veg and an absurd amount of herbs. Cabbage was always the underdog—until you char it hard, let the edges go nearly black, and suddenly it’s sweet, bitter, and addictive.
What makes this platter special to me is the texture parade: soft citrus, charred cabbage layers, Aleppo-fried chickpeas that crackle, and a date-walnut dukkah that’s sticky-sweet and toasty.
Make it yours: swap oranges for grapefruit or pomelo, use hazelnuts instead of walnuts, add feta if you want salty creaminess, and don’t be shy with herbs. Also—serve the tahini warm. It changes everything.
Featured Recipe
Winter Citrus & Charred Cabbage Mezze Platter with Brown-Butter Tahini, Date-Walnut Dukkah, and Aleppo-Fried Chickpeas
In January, I crave brightness against the cold—sharp citrus, smoky brassicas, and something nutty and warm to pull it all together. This platter is my Tel Aviv winter nostalgia meets London market haul: charred cabbage wedges, juicy citrus, crispy chickpeas, and a brown-butter tahini that tastes like toasted sesame and caramel all at once.
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Ingredients
- 1 medium Savoy cabbage (or pointed cabbage), cut into 6–8 wedges (core intact)(Keep the core to hold wedges together)
- 5 tbsp Extra-virgin olive oil(Plus more for drizzling)
- 2 tsp Fine sea salt(Divided)
- 1 tsp Black pepper
- 4 Clementines or mandarins, peeled and segmented(Reserve any juices)
- 2 Blood oranges or regular oranges, segmented(Reserve any juices)
- 1 Grapefruit segments (optional but gorgeous)(Pink or ruby)
- 1 Fennel bulb, shaved very thin(Use mandoline if you have it)
- 0.5 cup Fresh dill(Roughly chopped, plus fronds for finishing)
- 0.5 cup Fresh mint(Leaves torn)
- 0.5 cup Parsley(Leaves and tender stems chopped)
- 2 cups Cooked chickpeas, very well-drained and dried(Canned is fine; dry them aggressively for crispness)
- 1 tsp Cornstarch (optional)(Helps chickpeas crisp)
- 1.5 tsp Aleppo pepper(Or mild chili flakes)
- 1 tsp Ground cumin
- 0.5 tsp Smoked paprika
- 1 clove Garlic, finely grated(For chickpeas)
- 0.5 cup Tahini (well-stirred)(Use a good, runny one)
- 3 tbsp Unsalted butter(Swap to olive oil for dairy-free, but brown butter is the magic)
- 3 tbsp Lemon juice(Plus more to taste)
- 0.33 cup Ice-cold water(Plus more as needed)
- 1 tbsp Honey or date syrup(Optional, for rounding the citrus edge)
- 1 clove Garlic, finely grated(For tahini sauce)
- 3 Dates (Medjool), pitted(Chopped small)
- 0.5 cup Walnuts(Toasted)
- 2 tbsp Sesame seeds(Toasted)
- 1 tsp Coriander seeds(Lightly toasted, then crushed)
- 1 tsp Nigella seeds (optional)(For that oniony pop)
- 0.5 tsp Flaky salt(To finish)
- 1 tbsp Pomegranate molasses(For drizzling (optional but very me))
Instructions
- 1
Heat the oven to 230°C / 450°F. Put a heavy sheet pan in to preheat—this is how we get that aggressive, smoky char on the 1 medium Savoy cabbage (or pointed cabbage), cut into 6–8 wedges (core intact) without drying it out.
10 min
Tip: Preheating the pan mimics a flat-top: instant sear, less steaming.
- 2
Toss the 1 medium Savoy cabbage (or pointed cabbage), cut into 6–8 wedges (core intact) with 2 tbsp olive oil, 1 tsp Fine sea salt, and 1 tsp Black pepper. Carefully lay wedges on the screaming-hot pan, cut-side down. Roast until deeply browned on the bottom, then flip and roast until tender but still a little toothsome.
22 min
Tip: If your cabbage is very thick, give it 5 extra minutes. You want charred edges and a juicy core.
- 3
While the cabbage roasts, make the Aleppo-fried chickpeas: pat 2 cups Cooked chickpeas, very well-drained and dried completely dry (I mean towel + air-dry). Toss with 2 tbsp olive oil, 1 tsp Cornstarch (optional), 1 tsp Ground cumin, 0.5 tsp Smoked paprika, 1.5 tsp Aleppo pepper, 1 clove Garlic, finely grated, and 0.5 tsp Fine sea salt. Spread on a second sheet pan and roast, shaking once, until crisp.
25 min
Tip: If they’re not crisp at 25 minutes, keep going—moisture levels vary. Don’t crowd the pan.
- 4
Make my brown-butter tahini: melt 3 tbsp Unsalted butter in a small saucepan and cook until it smells nutty and turns amber with browned bits. Immediately scrape into a bowl (so it doesn’t burn). Whisk in 0.5 cup Tahini (well-stirred), 3 tbsp Lemon juice, 1 clove Garlic, finely grated, 0.5 tsp Fine sea salt, and 1 tbsp Honey or date syrup if using. Add 0.33 cup Ice-cold water little by little until it turns pale, glossy, and drizzleable.
8 min
Tip: Cold water is the trick—tahini seizes, then relaxes into silk. Aim for warm honey consistency.
- 5
Make the date-walnut dukkah: finely chop 0.5 cup Walnuts and 3 Dates (Medjool), pitted together (a knife is better than a food processor here—you want rubble, not dust). Mix with 2 tbsp Sesame seeds, 1 tsp Coriander seeds, 1 tsp Nigella seeds (optional), and 0.5 tsp Flaky salt.
6 min
Tip: Dates in dukkah are my winter move: sweet little chewy sparks against the crunch.
- 6
Build the citrus-herb salad: segment the 4 Clementines or mandarins, peeled and segmented, 2 Blood oranges or regular oranges, segmented, and 1 Grapefruit segments (optional but gorgeous) over a bowl to catch juices. Toss segments with 1 Fennel bulb, shaved very thin, 0.5 cup Fresh dill, 0.5 cup Fresh mint, 0.5 cup Parsley, 1 tbsp Extra-virgin olive oil, and a pinch of Fine sea salt. Add a squeeze of lemon if it needs lift—taste it like a salad, not like fruit.
8 min
Tip: January citrus is basically seasoning—use the reserved juices as your dressing.
- 7
Assemble the platter: smear most of the brown-butter tahini over a large plate. Nestle in the charred cabbage wedges. Spoon the citrus-fennel salad around and over in places. Scatter crispy chickpeas like confetti, then shower everything with date-walnut dukkah. Finish with a thin drizzle of 1 tbsp Extra-virgin olive oil and 1 tbsp Pomegranate molasses (optional).
5 min
Tip: Leave some tahini exposed on the plate—dragging cabbage through it is half the joy.
- 8
Serve warm-cabbage/cool-citrus right away with pita, flatbread, or torn focaccia. If you want it as dinner, add a soft-boiled egg, grilled halloumi, or a piece of roasted salmon on the side.
0Tip: This is designed for texture contrast: hot/cold, soft/crisp, creamy/bright.
Chef's Notes
This dish is my January antidote: I grew up eating oranges straight over the sink in Tel Aviv, and in London winters I learned to love cabbage the way other people love steak—hard char, sweet interior. The brown-butter tahini is my little rule-breaker (tahini belongs on everything, and yes, sometimes it wants butter), and the date-walnut dukkah is there to make every bite do something different. Substitutions: swap cabbage for cauliflower steaks; walnuts for pistachios; butter for olive oil + a pinch of ground toasted sesame to mimic that nuttiness. If you’re prepping ahead, keep components separate and assemble at the last moment so the chickpeas stay crisp.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.