Prep time: 10 mins (plus overnight to make Labneh) || Cook time: 6 mins || Serves: 10
Ingredients
1kg Greek yoghurt
1 1/2 cups (225g) pistachios, plus extra chopped to serve
1 1/2 tsp cumin seeds, toasted
3 garlic cloves, crushed
1/4 bunch dill, fronds picked, plus extra fronds to serve
1/2 bunch mint, leaves picked, plus extra leaves to serve
Juice of 1/2 a lemon
1/3 cup (80ml) extra virgin olive oil
1 loaf Turkish bread, halved lengthways
Method
To make labneh, line a fine sieve with a large square of muslin or a clean Chux cloth. Set over a bowl and add yoghurt. Fold up edges to cover yoghurt, then chill overnight to drain. The next day, transfer labneh to a bowl, discarding liquid.
To make the dip, place pistachios in a food processor and whiz until very finely ground. Add cumin seeds, 1 garlic clove, dill, mint, lemon juice, 1 tbs oil and labneh, and whiz until well combined.
Preheat the oven grill to high.
Combine the remaining 2 garlic cloves and remaining 1/4 cup (60ml) oil in a frypan over low heat and cook, stirring occasionally, for 3 minutes to cook garlic slightly. Brush some garlic mixture over the cut side of the bread, reserving 2 tsp garlic mixture. Place bread, cut-side up, on a baking tray and grill, checking regularly, for 3 minutes or until golden.
Transfer dip to a shallow serving bowl and scatter with extra pistachios, dill and mint. Drizzle with reserved garlic mixture. Serve with thickly sliced grilled bread.