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
• 0.75 cup Raw pistachios, coarsely chopped
• 0.25 cup Sesame seeds, divided
• 0.5 teaspoon Ground cinnamon
• 0.25 teaspoon Ground cardamom
• 1.5 cups Greek yogurt, full-fat, strained overnight if possible
• 2 tablespoons Pomegranate molasses, unsweetened
• 0.25 cup Raw almonds, finely chopped
• 1 tablespoon Coriander seeds, for dukkah
• 2 tablespoons Hazelnut, chopped, for dukkah
• 0.25 teaspoon Sea salt

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, 0.5 cup pistachios, toasted sesame seeds, cinnamon, and cardamom.