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.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!