PISTACHIO AND LABNEH DIP WITH GARLIC TURKISH BREAD RECIPE

PISTACHIO AND LABNEH DIP WITH GARLIC TURKISH BREAD

This is one recipe that’s bound to impress the guests at your next party.

SERVES 10 | PREP TIME 10 mins | COOK TIME 6 mins | INGREDIENTS 9 | DIFFICULTY Easy

INGREDIENTS

1kg Greek yoghurt
1 1/2 cups (225g) pistachios, plus extra chopped to serve
1 1/2 tsp cumin seeds, toasted
3 garlic cloves, crushed
1/4 bunch dill, fronds picked, plus extra fronds to serve
1/2 bunch mint, leaves picked, plus extra leaves to serve
Juice of 1/2 a lemon
1/3 cup (80ml) extra virgin olive oil
1 loaf Turkish bread, halved lengthways

METHOD

1 To make labneh, line a fine sieve with a large square of muslin or a clean Chux cloth. Set over a bowl and add yoghurt. Fold up edges to cover yoghurt, then chill overnight to drain. The next day, transfer labneh to a bowl, discarding liquid.

2 To make the dip, place pistachios in a food processor and whiz until very finely ground. Add cumin seeds, 1 garlic clove, dill, mint, lemon juice, 1 tbs oil and labneh, and whiz until well combined.

3 Preheat the oven grill to high.

4 Combine the remaining 2 garlic cloves and remaining 1/4 cup (60ml) oil in a frypan over low heat and cook, stirring occasionally, for 3 minutes to cook garlic slightly. Brush some garlic mixture over the cut side of the bread, reserving 2 tsp garlic mixture. Place bread, cut-side up, on a baking tray and grill, checking regularly, for 3 minutes or until golden.

5 Transfer dip to a shallow serving bowl and scatter with extra pistachios, dill and mint. Drizzle with reserved garlic mixture. Serve with thickly sliced grilled bread.

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