Moroccan Dip Platter Recipes

LABNEH DIP WITH OLIVE TOPPING

Steps:

• Start by Making the labneh. Use quality yogurt and mix that with salt.
• A cheesecloth or ideally a pillow case is best used to strain the labneh.
• Place the yogurt salt mix in the pillowcase.
• squeeze out as much moisture as possible .
• place that over a sieve over a bowl and let it strain overnight or at least 8 hours.
• The labneh cheese is ready when it's trained and dried out.
• Make the pita chips.
• Preheat the oven to 375 degrees F. Cut up each pita bread into 8 wedges and then separate the 2 layers of the pita bread giving you 16 wedges in total per bread.
• In a small bowl, mix the zaatar spice and olive oil.
• Lay the pita bread wedges in a single layer on a baking sheet and brush them with the Zaatar and olive oil mixture. Bake for 6-8 mins until crispy (keep an eye on them because they burn easily!)
• In a small bowl, add in the chopped mint, pistachios, olives, pepper flakes, zaatar spice, pepper flakes, zaatar and olive oil. Mix the topping ingredients well.
• Spread your labneh on a flat plate mounding the labneh to about an inch high.
• Spoon the topping ingredients over the top of the labneh and allow it to drip from the sides. Sprinkle the pomegranate arils on top.
• Serve with pita bread and some minty red tea.

MOROCCAN CARROT DIP

Steps:

• Put carrots, garlic, ginger, and 1/4 teaspoon salt in a large saucepan. Add 2 cups water to cover. Bring to a boil, then reduce heat and simmer, covered, until carrots are tender, 10 to 12 minutes. Drain.
• Transfer carrot mixture to a food processor along with remaining 1/2 teaspoon salt, apricot preserves, lemon juice, sesame oil, coriander, and cayenne. Process until almost smooth.