Whipped Feta with Honeyed Walnuts and Za'atar Naan

Instructions

1. 1

   Make the whipped feta

   Put the feta, Greek yogurt, olive oil, and lemon juice in a food processor. Blend for about 30 seconds, scrape down the sides, then blend again until creamy. It should be thick enough to hold ridges from a spoon — if it still seems dry or crumbly, add another tablespoon of yogurt and blend again.

2. 2

   Toast the walnuts

   Add the walnuts to a small dry skillet over medium-low heat. Cook for 3 to 4 minutes, stirring often, until they smell toasted. Transfer them to a plate so they do not keep cooking.

3. 3

   Warm the naan

   Heat the oven to 400°F. Place the naan in a single layer on a sheet pan. Warm for 4 minutes.

4. 4

   Add the za'atar

   Stir together the olive oil, za'atar, and salt. Remove the naan from the oven and brush the tops with the za'atar oil. Return them to the oven for another 1 to 2 minutes, just until hot and fragrant.

5. 5

   Make the honeyed walnuts

   Put the honey and Aleppo pepper in a small microwave-safe bowl. Microwave for about 10 seconds, just until the honey loosens. Stir in the toasted walnuts and a small pinch of salt.

6. 6

   Assemble

   Spoon the whipped feta into a shallow bowl. Use the back of a spoon to make a few swirls across the surface. Spoon the warm honey and walnuts over the feta. Tear or cut the naan into large pieces and serve while it is still warm.