Snacks 🤖 AI Generated

Butter Board Reinvented: Mediterranean Mezze

A showstopping Middle Eastern-inspired butter board loaded with whipped labneh, roasted garlic oil, charred vegetables, and warm pita—but with a clever Fat Switch that cuts 40% calories while amplifying every spice and herb. Pure indulgence, guilt-free.

25m

Prep Time

15m

Cook Time

Servings

372

Calories

18g

Protein

🛒 Ingredients

✓ 150g Greek yogurt, full-fat
✓ 100g labneh (strained yogurt)
✓ 3 tbsp extra-virgin olive oil
✓ 2 cloves garlic, minced
✓ 1/2 tsp sumac
✓ 1/4 tsp Aleppo pepper
✓ Zest of 1 lemon
✓ Sea salt to taste
✓ 1 medium zucchini, sliced lengthwise and charred
✓ 1 medium red bell pepper, charred and torn
✓ 60g roasted chickpeas, tossed with 1 tsp za'atar
✓ 2 tbsp pomegranate seeds
✓ 8-10 fresh mint leaves
✓ 1 warm pita bread, halved
✓ 1 tbsp dukkah spice blend
✓ 1 tbsp fresh parsley, chopped

👨‍🍳 Instructions

1. Infuse the oil: Heat 3 tbsp olive oil in a small pan over medium-low heat. Add minced garlic and cook until fragrant but not brown (2 minutes). Remove from heat and let cool for 5 minutes; this becomes your flavor base.

2. Prepare the yogurt base: In a bowl, whisk Greek yogurt, labneh, lemon zest, sumac, Aleppo pepper, and sea salt until smooth and light. Taste and adjust seasoning. This should taste brightly herbal and slightly tangy.

3. Toast the chickpeas: If using canned, rinse and pat dry. Toss with 1 tsp za'atar and a pinch of sea salt. Toast in a dry skillet over medium-high heat for 3–4 minutes, shaking occasionally, until crispy.

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4. Char the vegetables: Heat a cast-iron skillet or grill pan to high. Char zucchini slices 2–3 minutes per side until golden-brown with char marks. Char red pepper quarters until blistered and charred. Set aside to cool slightly, then tear pepper into strips.

5. Warm the pita: Wrap pita in a damp kitchen towel and microwave for 20 seconds, or warm directly over a gas flame for 10 seconds per side. Cut into triangles; this keeps them soft and pliable for scooping.

6. Build the board: Spread yogurt mixture onto a small wooden board or plate, creating a slight well in the center. Drizzle the cooled infused garlic oil over the top and around the edges. Arrange charred vegetables, toasted chickpeas, and pomegranate seeds artfully around the spread.

7. Finish and serve: Scatter dukkah spice blend and fresh parsley over the board. Serve immediately with warm pita triangles on the side. Guests tear off pita and scoop the creamy, spiced base with vegetables.

📊 Nutrition per Serving

Calories372 kcal

Protein18g

Carbohydrates42g

Fat14g

🏷️ Tags

#Mediterranean butter board recipe#labneh spread healthy appetizer#low-calorie mezze board

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