Feta and Fennel Dip

From issue #8.
Photography by Nick Tresidder.
Feta and Fennel Dip

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.


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


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