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!
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.
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.
Serve with olives, warm toasted pita, dip and enjoy!
Ingredients
Directions
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.
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.
Serve with olives, warm toasted pita, dip and enjoy!