Video and Written Recipe by Chef Shane Fatemian
I made this Saffron Pistachio Whipped Feta & Labneh using organic extra virgin olive oil, and it came out SO good!! It’s creamy, salty, a little spicy, and that gorgeous saffron-infused EVOO gets into every little swirl. Serve it with warm pita and I promise it’ll disappear FAST!
For the whipped feta & labneh:
- 6 oz feta cheese, packed in brine
- 1 cup labneh
- 1 garlic clove grated
- Zest of 1 lemon
- 1 tbsp O Olive & Vinegar Organic Extra Virgin Olive Oil
For the saffron EVOO:
- ⅓ cup O Olive & Vinegar Organic Extra Virgin Olive Oil
- ¼ tsp saffron threads
- 1 tbsp hot water
- 1 tsp Aleppo pepper
For finishing:
- ⅓ cup pistachios, toasted and crushed
- Flaky sea salt
- Drizzle of honey
- Warm pita
- Add the feta, labneh, garlic, lemon zest, and 1 tablespoon EVOO and mix until well combined.
- Spread onto a serving plate and create swirls with the back of a spoon.
- Break down the saffron using a mortar and pestle, then add 1 tablespoon of hot water and let it bloom for 10-15 minutes.
- Gently warm ⅓ cup EVOO over low heat and pour over the Aleppo pepper then stir in the bloomed saffron.
- Spoon the warm saffron EVOO
- generously over the whipped feta and labneh, then finish with crushed toasted pistachios flaky sea salt, and a drizzle of honey!
Serve with warm pita and enjoy!
