Appetizer: United States – U.S. Preserved Lemon and Mint Whipped Feta with Spring Radishes

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

8 oz / 225 g feta cheese, drained and crumbled
1 / 2 cup (120 ml) full-fat Greek yogurt
1 tbsp finely minced preserved lemon peel (rinsed to reduce salt)
1 tbsp fresh lemon juice
2 tbsp (30 ml) extra-virgin olive oil, plus more for drizzling
1 tsp honey
2 tbsp finely chopped fresh mint, plus extra for garnish
1 / 4 tsp Aleppo pepper or mild chili flakes (optional)
Freshly ground black pepper, to taste
6–8 small radishes, halved or quartered
1 small Persian cucumber, sliced (optional)
2 tbsp toasted pistachios, chopped (optional)
Warm pita or grilled flatbread, cut into wedges
Flaky sea salt, for finishing

Instructions

Add feta and Greek yogurt to a food processor and blend until very smooth and creamy, 30–60 seconds, scraping the bowl as needed.
Add preserved lemon peel, lemon juice, 2 tablespoons olive oil, and honey; blend again until fluffy. Pulse in chopped mint and Aleppo pepper (if using). Season with freshly ground black pepper to taste.
Transfer the whipped feta to a shallow bowl. Use the back of a spoon to create swirls, then drizzle with a little olive oil. Garnish with extra mint and toasted pistachios if desired.
Arrange radishes, cucumber slices, and warm pita around the bowl. Sprinkle the radishes lightly with flaky sea salt just before serving.
Serve immediately, or chill up to 2 hours to meld flavors. If chilled, let sit 10 minutes at room temperature before serving.