Feta and Fennel Dip
Photography by Nick Tresidder.
In any of the countries in the Eastern Mediterranean you’ll be offered a selection of mezze at the start of your meal. It is easy to prepare a mezze platter at home. In addition to the following two dishes, fill a large tray with different types of pickles, labna, olives, long shards of fresh cucumber, dukkah and flat-breads.
INGREDIENTS
1 teaspoon fennel seeds
1 long red chilli
200 grams soft feta cheese
250 grams thick, plain yoghurt
finely grated zest of 1 lemon
juice of 1⁄2 lemon
2 cloves garlic, crushed
2 tablespoons olive oil
sea salt and freshly ground pepper
METHOD
Toast the fennel seeds in a dry pan until fragrant then grind in a mortar and pestle or a spice grinder.
Cut the chilli in half and scrape out the seeds with a teaspoon. Chop it finely and place in a food processor with the ground fennel, feta cheese, yoghurt, zest and juice of the lemon, the garlic and the olive oil.
Blend until smooth. Season.
To serve: Spoon the dip into a serving bowl and drizzle with a little olive oil. Makes 2 cups
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!