To start, prepare the feta. Lay the feta on a large plate with each slice slightly overlapping the last. Sprinkle the leaves from the thyme, the sliced basil, the minced garlic, the red pepper flakes, and the lemon zest all over the feta. Drizzle with the lemon juice and olive oil and then sprinkle with salt and pepper, to taste. Cover with plastic wrap and refrigerate until ready to serve. 

Meanwhile, make the muhammara. In the bowl of a food processor, combine the roasted red peppers, toasted walnuts, garlic, lemon juice, pomegranate molasses, cumin, and half of the olive oil. Process until smooth. Add in the breadcrumbs and pulse until you reach the desired consistency. Season with red pepper flakes and Kosher salt, to taste, and pulse just until evenly distributed. Cover and refrigerate until ready to serve.

Next, make the Turkish tabbouleh. In a large, heat-proof bowl, combine the dried bulgur, olive oil, tomato paste, harissa, salt, and 1 cup of boiling water. Mix well. Let the bulgur sit until it has absorbed all of the liquid, about 30 minutes. Mix in the tomatoes, green onion, parsley, and mint. Cover and refrigerate until ready to serve.

Shortly before serving, make the za'atar pita chips. Preheat the oven to 350°F. Use kitchen scissors to cut the pita bread into small triangles by continuously cutting the pita in half until you reach  your desired chip size. Place the pita triangles in a large bowl and toss with the olive oil, za'atar, and salt. Spread the pita chips on two large baking sheets and bake until crisp and golden, about 10 minutes, turning halfway through. Allow to cool slightly and transfer to a bowl to serve (or transfer to an air tight container for up to 2 days before serving).

Assemble the party platter with all of the completed ingredients, as well as carrots, bell pepper, cucumber, olives, nuts, and plenty of herbs and pomegranate seeds to garnish. Serve at room temperature.