Cherry Chilli Peppers, Labneh and Pine Nuts

Name: Cherry Chilli Peppers, Labneh and Pine Nuts
Yield: Serves 4
Ingredients: 8 teaspoons unspiced Labneh, goat’s curd, or cream cheese with a squeeze of lemon; 8 small mint leaves; 8 pickled cherry chillies, drained well; 1 teaspoon za’atar or ½ teaspoon dried mint; 4 teaspoons pine nuts

Preparation info

Serves
4

Difficulty
Easy

Appears in

Morito

By Samantha Clark and Samuel Clark

Published 2014

About

We were recently introduced to a delicious type of sweet and spherical pickled red chilli, just right for stuffing. At Morito we use either labneh or Neal’s Yard goat’s curd for this mezze, but cream cheese also works well.

Ingredients

4 teaspoons pine nuts
8 teaspoons unspiced Labneh, goat’s curd

Starter
Gluten-free
Vegetarian

Method

Toast the pine nuts in a dry pan over a medium heat, stirring constantly, until they are speckled and light brown. Cool briefly before mixing 3½ teaspoons of them with the labneh, za’atar or mint and a pinch of salt and pepper. Using a teaspoon, fill each pepper with a decent amount of stuffing. Gently press the remaining pine nuts and the mint leaves on top of each chilli and enjoy!