Cherry Chilli Peppers, Labneh and Pine Nuts
Cherry Chilli Peppers, Labneh and Pine Nuts from the Morito cookbook. These delicious, stuffed, sweet chillies are the perfect mezze dish to enjoy with drinks when entertaining friends.
From the book
Morito
Favourite dishes from celebrated London tapas restaurant, Morito
Inspired by the flavours of Spain and the Middle East
Make innovative tapas and mezze at home
Introduction
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 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 |
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!
