Fennel Pomegranate Labneh Dip With Toasted Pita

AuthorSylvieCategory, , DifficultyBeginner

There's a million way to eat Labneh, but this is certainly my favorite way. Labneh dip with fennel, pomegranate seeds, fried pine nuts, lots of olive oil, served with perfectly baked pita. Simple but it always excites me!

Yields2 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins
 1 big whole wheat pita loaf, cut into triangles
 3 tbsp olive oil
 300 g good quality Labneh Baladieh
 1 small fennel bulb, cut into 1/2 slices
  cup pomegranate seeds
 ¼ cup pine nuts, fried in olive oil
 2 tbsp chopped fennel fronds
 ½ cup olives for serving
1

Preheat oven to 200°C for 10 Minutes. On a sheet pan, place pita triangles and rub them in 1 tbsp of olive oil until all sides are well coated. Toast them in the oven for 10 Minutes or until golden and crispy.

2

Spread Labneh in a large plate, top with fennel slices, scatter juicy pomegranate seeds, fried pine nuts, and fennel fronds. Finally drizzle with olive oil.

3

Serve with olives, warm toasted pita, dip and enjoy!

Ingredients

 1 big whole wheat pita loaf, cut into triangles
 3 tbsp olive oil
 300 g good quality Labneh Baladieh
 1 small fennel bulb, cut into 1/2 slices
  cup pomegranate seeds
 ¼ cup pine nuts, fried in olive oil
 2 tbsp chopped fennel fronds
 ½ cup olives for serving

Directions

1

Preheat oven to 200°C for 10 Minutes. On a sheet pan, place pita triangles and rub them in 1 tbsp of olive oil until all sides are well coated. Toast them in the oven for 10 Minutes or until golden and crispy.

2

Spread Labneh in a large plate, top with fennel slices, scatter juicy pomegranate seeds, fried pine nuts, and fennel fronds. Finally drizzle with olive oil.

3

Serve with olives, warm toasted pita, dip and enjoy!

Fennel Pomegranate Labneh Dip With Toasted Pita
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