All Dolled Up Labneh Dip and Zaatar Pita Chips: A Healthy Mediterranean Holiday Recipe

Does your family have a holiday tradition?  Perhaps, it is picking out a Christmas tree in the  NC mountains or simply serving hot cocoa to Santa on Christmas Eve. For my family, our tradition is a tree-trimming gathering. 

Last year, I didn't host one because we were still in the middle of our move to our current house. By skipping a year, I learned that I must have established a post-children "family tradition." My Mom told last week that she could not believe I did not do the tree trimming meal last year because she looks forward to the tree-trimming more than Christmas. 

Honestly, I think it's my chicken tetrazzini recipe the most. I usually make that entree with my wintry green salad with cranberries and citrus. But, regardless of what I make, our tree-trimming gatherings are often crazy family affairs. Like most days, the kids usually fight, an ornament or two get broken, Will usually complains I'm not helping enough with the tree. And, of course, we always have the traditional struggle with those darn holiday strands of lights. One bulb is out every single year. 

A great appetizer idea for a holiday gathering is a recipe I discovered the from the local Cary Mediterranean restaurant, Sassool.  Simone Saleh, shared her family's recipe with me when I met for her a media interview. This is a healthy holiday idea that sparkles. 

I interviewed Simone for a Live #OutaboutNC moment where she pulled items from the restaurant's new market area for this labneh dip recipe. She also gave me insight into Lebanese food.  In the live moment, we learn how labneh is used for many Mediterranean dishes. I had never tasted it before, and it's difficult to find, locally, except in specialty stores. Sassool carries it in its Lebanese market in Cary, NC.  Labneh can also be used as a substitute for recipes that use sour cream.  I think it is rich, creamy, and delicious.

Labneh is the critical ingredient for this "All Dolled Up Labneh Dip" along with mint, olives, olive oil, and zaatar spice.  You serve it with your own homemade pita chips. Enjoy this recipe this holiday season. 

Post Updated: 2018

The pita chips are so easy to make, but Zaatar is the secret ingredient along with Lebanese olive oil. With Simone's wisdom, I learned that quality olive oil is most important for salads and such. One should not pay top dollar for olive oil then saute with it. Save your money there. Where has she been all my life? She suggested grapeseed oil for frying. My time with her was fantastic, and I learned so much about Mediterranean cuisine. The video below details a second interview we did that incorporated more of Sassool's new market area. And you will not believe what she had to say about one of my favorite dishes, grape leaves so watch this video when you have time. 

Most of the items that I used for this appetizer can be found in the Sassool market. I really liked it and have found a new found love for pomegranate seeds which is the topping for the dip. 

All Dolled Up Labneh Dip and Zaatar Pita Chips

Ingredients: Italicized items can be found at Sassool in Cary, N.C.

For Labneh Dip:

·         16oz labneh (Byblos brand recommended)

·         2 tablespoons of chopped fresh mint leaves

·         2 tablespoons of chopped pistachios

·         1 tablespoon of chopped pitted Kalamata olives

·         pinch of red pepper flakes (optional)

·         1/4 cup of Zaatar spice

·         1/4 cup  Saifan brand Extra Virgin Olive Oil

·         1/4 cup of pomegranate seeds

For the Zaatar Pita Chips:

·         1 pack pita bread, 4 rounds, cut into wedges

·         2 tablespoons of Zaatar spice

·         1 tsp salt

·         2 Tablespoons of Saifan Extra Virgin Olive Oil

Instructions

1.       Preheat the oven to 375 degrees F. Start by making the Zaatar Pita Chips, open the pocket of each pita round, cut up each side 8 wedges.  In a small bowl, mix the zaatar spice and olive oil.

2.       Lay the pita bread wedges in a single layer on a baking sheet and brush them with the Zaatar, salt and olive oil mixture. Bake for 10 minutes or until golden and crispy.

3.       Put pistachios on a small baking pan as well and let them toast while pita chips are baking.  Allow time for pistachios to cool before adding to labneh dip.

4.       In a small bowl, add in chopped mint, toasted pistachios, chopped olives, pepper flakes, zaatar spice, pepper flakes, and olive oil. Mix the topping ingredients well.

5.       Spread your labneh in a shallow bowl and spoon the topping ingredients over the top of the labneh and allow it to drip from the sides. Sprinkle the pomegranate seeds on top.

6.       Serve with warm crispy pita chips 

My tree-trimming gathering is always crazy., but the food is usually good.

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My time to write this post was made possible by local business, Cleggs Pest Control, locally owned and operated in Raleigh, N.C,