Whipped Feta Spread
This was by far the stand-out recipe of the mezze we made for the Bahrain Pre-Season Testing week. The super-simple preparation (literally throw everything in a food processor and don’t run it for too long) feels like a bonus. This is a killer amount of flavor for 6 ingredients and 5 minutes. We served it with Chili Chickpea Crackers, but any cracker or flat bread would do and it can be used on sandwiches or wraps too!
Whipped Feta Spread
Makes about 1 ½ cups
6 oz feta, broken into pieces
½ cup greek yogurt
½ cup roasted red pepper strips
2 Tbsp chopped fresh parsley
2 tsp extra virgin olive oil
1 tsp Aleppo pepper
1. Combine the feta cheese, yogurt, and red pepper strips in a food processor and pulse a few times to break everything up a bit. Don’t make a smooth puree; you want some texture to remain.
2. Add the chopped parsley, oil, and Aleppo pepper and continue to pulse until the mixture starts to become creamy, with a few chunks of cheese and pepper still visible.
Serve with crackers, flatbread, or vegetables for dipping. Can also be spread on sandwiches or wraps!
About 1/3 of the recipe is shown in this image. It makes almost 1 1/2 cups!
Adapted from Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients by Christine Sahadi Whelan
