Pistachio and Feta Cheese Dip: Greek Cretan Meze

Ingredients

• 400g feta cheese (more unsalted)
• 180g pistachio (without shell)
• 60 g fresh walnuts or walnuts (optional)
• 8-10 sprigs of fresh basil
• 2 cloves of garlic
• 1 teaspoon of chili pepper
• 1/2 cup of extra virgin olive oil

What is Pistachio and Feta Cheese and Where it Come From?

Cretan meze is an appetizer originating from the Greek island of Crete. Because of the intricate intertwining of Turkish and Greek relations and culture for many years, this delicious recipe has become richer and changes and is frequently made in these lands.

Since it originates from the island of Crete, it is referred to as Cretan meze or paste. But just used to disrupt pistachio baklava Antep pistachio from a specific kind called Boz pistachio and only grown in Antep Turkey, also gained a legendary flavor coupled with this appetizer.

How to Make Greek Pistachio and Feta Cheese Dip?

• Add basil to a rondo or food processor, then add half the brown peanuts, garlic and olive oil and pull them all out. Then add the remaining peanuts.
• Olive oil will both make the mixture homogeneous and prevent the basils from darkening.
• If you want to use the inside of the walnut, pull it into the tooth and combine it with other materials. Then, add the chili pepper to the mixture and mix.
• Crumble and crush the Ezine or Feta cheese with your hand using a fork or glove, then add the basil and peanut mixture and blend them well.
• Do not add salt because the salt of the cheese will be sufficient for this recipe.
• After transferring your Cretan paste into the jar, lightly press it and squeeze it, you can drizzle olive oil on it and keep it in your fridge for up to 2 weeks. Bon Appetit!

What Should You Look Out For In Cretan Pistachio and Feta Meze?

• When choosing cheese, make sure that it is hard and fat-free, low-salt cow cheese. You can also use curd cheese in your recipe. The reason for not adding an oily cheese is because the oil and olive oil of the gray peanut contain enough oil, and the fatty cheese prevents you from getting a balanced taste and makes your paste heavier.
• Pistachio kernel is the best quality pistachio (also known as bird shit pistachio), its color, oil ratio and taste are unlike any other pistachio. Pistachio used in making baklava is pistachio inside Boz. While preparing your paste, the peanut pieces that come to the tooth add different texture and layers to your paste.
• Another point to be aware of in Crete paste is that after preparing your appetizer, you have to rest it so that all the ingredients are identified. Therefore, we recommend you to rest it in the refrigerator for 1 day before serving.