Prep Time: 5 mins | Cook time: Nil | Total time: 5 mins
Course: Appetisers | Servings: 10
Difficulty level: Easy
Ingredients:
For the dip
- 200 grams hung yogurt
- 200 grams feta (or Danish White) cheese, cut into small cubes
- 1 clove garlic, finely chopped
- 2 tbsp extra-virgin olive oil
- 1 tsp za’atar, plus ½ tsp for garnishing
- Freshly ground black pepper, to taste
- 50 grams toasted almonds, roughly chopped, plus 1 tbsp for garnishing
- 150 grams fresh pomegranate seeds
For garnishing
- ½ tbsp of fresh pomegranate juice (simply take about 1 tbsp of pomegranate seeds in a mortar, lightly crush them with the pestle, and strain to get the required juice)
- 1 tbsp extra-virgin olive oil
- ½ tsp za’atar
- ½ tbsp toasted almonds, roughly chopped
- ½ tbsp pomegranate seeds
Instructions:
- In a mixing bowl, whisk the yogurt until smooth
- Add the chopped feta, chopped garlic, 2 tbsp of the olive oil, 1 tsp of za’atar, and black pepper. Mix well
- Just before serving, add the toasted almonds and pomegranate seeds
- Transfer the dip to a serving bowl
- Garnish the dip, starting by drizzling the pomegranate juice, followed by olive oil, za’atar, chopped almonds and pomegranate seeds
- Serve with lavash, pita crisps or any other choice of crisped bread