Pistachio-Rose Labneh Dip with Honey Drizzle
A creamy, tangy labneh dip elevated with fragrant rose water, crunchy pistachios, and a golden honey drizzle. This elegant Middle Eastern appetizer is perfect for spring gatherings and pairs beautifully with warm pita bread.
Ingredients
- 400g labneh (strained yogurt)
- 50g shelled pistachios, roughly chopped
- 1 teaspoon rose water
- 3 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 1/2 teaspoon dried rose petals (food-grade)
- 1/4 teaspoon sea salt
- 1/4 teaspoon sumac
- Fresh mint leaves for garnish
- Warm pita bread for serving
Instructions
Remove labneh from the refrigerator and let it sit at room temperature for 10 minutes to soften slightly.
In a mixing bowl, combine the labneh with rose water and salt, stirring gently until smooth and well incorporated.
Transfer the labneh mixture to a shallow serving bowl or plate, using the back of a spoon to create a shallow well in the center and swirls around the edges.
Drizzle 2 tablespoons of olive oil into the well and across the surface of the labneh.
Scatter the chopped pistachios evenly over the top of the dip.
Drizzle the honey in a zigzag pattern across the entire surface.
Sprinkle with sumac and dried rose petals for color and fragrance.
Finish with a final drizzle of the remaining olive oil and garnish with fresh mint leaves.
Serve immediately with warm pita bread, or refrigerate for up to 2 hours before serving.
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