A spoonful of jelly pooled in the middle of a cloud of whipped feta, warm pita torn by hand: Dammann Frères’ Touareg Jelly, made from the house’s Gunpowder and mint blend, brings its cool, herbaceous freshness to a dish meant for sharing.
Serves 6 · 10 min
- Blend 7 oz (200 g) feta with 1/2 cup (125 g) Greek yogurt and 1 tbsp olive oil until smooth and creamy.
- Spread it in a shallow bowl, making a well in the center with the back of a spoon.
- Spoon 3 tbsp of the Touareg jelly into the well and scatter with a few fresh mint leaves.
- Serve with warm pita bread or crudités.
The star of this recipe: Touareg Jelly, by Dammann Frères.
