Labneh with Pistachio + Pumpkin Bushi Dukkah

Recipe by Nurperi Yigit
pumpkin bushi
Labneh with Pistachio + Pumpkin Bushi Dukkah

A crunchy, fresh, and complex take on labneh that is perfect for crudités, roasted fall vegetables, and (of course) pita bread.

Pumpkin Bushi
Pumpkin Bushi
Ingredients

200 g labneh or Greek yoghurt  
30 g extra-virgin olive oil  
80 g pistachios, toasted  
80 g sesame seeds, toasted  
1/2 teaspoon fennel seeds, toasted  
1 tablespoon Pumpkin Bushi, finely grated  
Salt, to taste 

Method

In a mortar and pestle, add the fennel seeds and lightly crush. Add the sesame seeds and crush until slightly cracked. Add your pistachios, and pound them until they reach a coarse consistency; you want some crunchy bits for texture.  

Spread your labneh onto a serving plate and drizzle generously with olive oil. Top with the dukkah and some chopped chives if you wish.  

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