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
Related Content
latest issue:
Issue #100
After 17 years, 100 issues, and thousands of recipes, we reckon it’s time to celebrate! In this special collector’s edition, we feature one recipe from every issue of dish ever published, providing everything you could possibly want for the festive season. Get the party started with our favourite recipes for bites to have with drinks, then show-stopping Christmas mains and spectacular sides so good they could almost steal the show. From holiday baking to outrageous celebratory desserts the sweet section will have you swooning. When it comes to kicking back over summer, you won’t want to miss our best-ever barbecue round up and food to share with friends and family.