Labneh dip topping
Ingredients
labneh dip (see Labneh recipe on Nava’s kitchen website)
¼ - 1/3 cup olive oil
1 medium purple onion sliced
20 pitted green olives, cut in half or roughly chopped
20 black olives or more up to you cut in half or roughly chopped
2-3 garlic cloves crushed
2 teaspoons sweet paprika
½ tsp flaked chilli (optional)
1/4 teaspoon cumin
3/4 teaspoon Zaata
Salt and pepper to taste
1 small bunch fresh parsley finely chopped
1/2 bunch chives finely chopped
1/4-1/2 cup fresh mint finely chopped
A small amount of purple onion finely chopped to add on top for colour
Garnish
30g pistachios
30g pine nuts, lightly toasted
Method
In a shallow pan over low heat caramelise onions until soft and sweet (roughly 10min) stir in olives and garlic until garlic is fragrant (one minute). Remove pan from the heat. Set aside a table spoon each of the freshly chopped herbs and add the remaining herbs and spices (NOT THE NUTS) to the pan and give it a good stir so that all flavours are well incorporated.
Spoon the mixture over the labneh. You don’t have to use it all.
Garnish with pine nuts, pistachios and the herbs you set a side.
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