Cherry Chilli Peppers, Labneh and Pine Nuts
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.
- 4 tsp pine nuts
- 8 tsp unspiced Labneh, goat’s curd, or cream cheese with a squeeze of lemon
- 1 tsp za’atar or ½ teaspoon dried mint
- 8 pickled cherry chillies, drained well
- 8 small mint leaves
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!