Lebanese and Armenian Mezze Bento Box Lunch

This weekend we were fortunate enough to be invited to our friend Sheila's for a Lebanese/Armenian feast! I wasn't going to pass up an opportunity to learn to make some of these traditional dishes, so I went over early and got a hands-on course on making hummus and baba ganouj, two of Mike's and my favorite dips.

Let me tell you, it's a lot of work! Lots of prepping and chopping, but absolutely and totally worth the effort. I wish I had thought to take pictures of the preparation, but I was too busy measuring and mixing. When I try to recreate this at home, I'll do a step-by-step for the blog. There was SO much food that we got leftovers as party favors, and this is what I put together for today's lunch:

On the left, we have homemade hummus (garbanzo beans, lemon juice, tahini, garlic, cumin and salt), and baba ganouj (eggplant, tahini, garlic, salt, lemon juice), with some Armenian pastries below that. The two on the right are made from phyllo dough and are sort of baklava-ish, with rose scented honey and pistachios. They are DELICIOUS.

On the right, we have taboulleh in the yellow cup (parsley, mint, bulgar wheat, little heirloom tomatoes and lemon juice, cumin, salt, etc), Mediterranean olives, and lavash bread. 

All I can say is, these are the prettiest leftovers I've seen in awhile!