Lebanese Tahini & Date Phyllo Crisps with Whipped Labneh & Pistachio Crunch

Ingredients

• 8 sheets phyllo dough sheets, thawed if frozen
• 3 tablespoons extra-virgin olive oil, for brushing
• 1 cup medjool dates, pitted, chopped
• 3/4 cup raw pistachios, coarsely chopped
• 1/4 cup sesame seeds, divided
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1 1/2 cups Greek yogurt, full-fat, strained overnight if possible
• 2 tablespoons pomegranate molasses, unsweetened
• 1/4 cup raw almonds, finely chopped
• 1 tablespoon coriander seeds, for dukkah
• 2 tablespoons hazelnut, chopped, for dukkah
• 1/4 teaspoon sea salt
• 1/4 cup pomegranate arils, for garnish
• 8 leaves fresh mint leaves, for garnish

Instructions

1. 1

   Toast sesame seeds (2 tablespoons) in a dry skillet over medium heat for 2-3 minutes until fragrant, set aside.

2. 2

   In a small bowl, combine chopped dates, 1/2 cup pistachios, toasted sesame seeds, cinnamon, and cardamom.