Anyone who knows anything about Arab cuisine will be able to see its striking influence on Greek cuisine.
It is no coincidence that gyros and shawerma, stuffed vineleaves, eggplant caviar and baba ghanouche are all overlapping.This particular feta dip, once tasted, bears an uncanny resemblance to our labna and zaatar: rich, smooth, tangy, and earthy all at the same time.
All you need is to put everything in a food processor and blend until smooth.
I presented it with a a fresh batch of crusty artisan bread.
400g feta cheese
1/2 cup olive oil
juice (and zest) of 2 lemons
couple sprigs of fresh thyme
1 big clove of garlic
Place all of the ingredients into a food processor and process till smooth.
Serve in with an extra swirl of olive oil and a little extra thyme sprinkled on top.
Dipping implements are up to you, chop up some cucumber, carrots & peppers or some warm, crusty bread.