I found this Feta and Pistachios Dip in a new cookbook that my husband gave me for our first wedding anniversary. Persiana: Recipes from the Middle East & Beyond
is my latest favorite cookbook and I will make sure to write a review about it soon.
The recipe is very easy and the dish has a very exciting texture with the creaminess of the feta juxtaposed against the coarse pistachios. As you would expect with feta the taste is quite strong, softened only slightly by the yoghurt. And the herbs finish off the flavour just right.
We had it both as a dip with some pita and as a breadspread on some French baguette. This dish will definitely liven up your mezze table.
This recipe serves about 8, so is great if you have a large group of people over. I just halfed the quantities for me and my husband – and leftover packlunch for the next day.
Adapted from: Persiana: Recipes from the Middle East & Beyond
- 100 g shelled pistachio nuts
- 75 ml olive oil
- 300 g feta cheese
- 2 tsp dried dill
- 30 g fresh coriander
- 1 garlic clove
- 1 long hot chilli
- 3 tsp greek yoghurt
- Juice of half a lemon
- Grind the pistachios in the Food processor for 30 sec.
- Add the rest of the ingredients; and grind to a smooth paste.
- Add salt and pepper to taste
- Serve with pita bread or baguette.