10 Min
8 Min
6 - 8 as appetiser
Mezze / Dip
Introduction
Cold strained yogurt meets the herbal complexity of Tru Za’atar. Gently roasted pistachios carry sesame and wild thyme notes while fresh mint cools the palate. The dip spreads with satin texture and finishes with clean citrus lift from native sumac.
Ingredients
Dairy base
200 g cultured labneh, well-drained
100 g full-fat Greek yogurt
1 Tbsp OLEA432 extra-virgin olive oil
1 Tbsp FLORALE No 1 honey warmed with ½ tsp Tru Za’atar*
1 Tbsp Tru Za’atar, folded into the dip
Pistachio topping
¾ cup raw pistachios, shelled
1 tsp OLEA432 honey
½ tsp Tru Za’atar
Finish
¼ cup pomegranate arils
Small handful fresh mint leaves, torn
Pinch sea salt, cracked pepper
*Warm the honey with spice over low heat to bloom aroma.
Directions
Roast the pistachios
Heat the oven to 160 °C. Coat pistachios with OLEA432 honey and ½ tsp Tru Za’atar. Spread on parchment, roast about 8 minutes, stirring once, until pale bronze. Cool; they will crisp while resting.
Whip the labneh
In a food processor blend labneh, yogurt, warmed FLORALE No 1 honey–Za’atar mixture, olive oil, and 1 tsp Tru Za’atar for roughly two minutes until glossy. If a lighter texture is desired, pulse in a spoon of cold water. Season with a small pinch of salt.
Assemble
Spoon the whipped labneh into a shallow bowl and create gentle swirls. Scatter the Tru Za’atar pistachios, pomegranate arils, and torn mint across the surface.
Finish
Thread a final drizzle of olive oil and add a crack of pepper. Serve with warm flatbread, cucumber spears, or endive leaves.
Serving Notes
The whipped labneh holds refrigerated for 48 hours; bring to serving temperature fifteen minutes before plating.
The Tru Za’atar pistachios stay fragrant and crisp for one week in an airtight jar and lend savoury-sweet crunch to salads or breakfast grains.
Why It Works
Tru Za’atar unites wild thyme, sesame, and sumac in both dairy and nut elements, drawing a continuous herbal line.
FLORALE No 1 honey softens cultured tang with a bright floral note, while OLEA432 honey forms a caramelised glaze that protects pistachio oils during roasting.
Pomegranate and mint contribute fresh acidity and cool herbaceous lift, keeping the profile poised.
