Pomegranate & Sumac Baked Feta Recipe

Introduction

This Pomegranate & Sumac Baked Feta is a vibrant and flavorful dish that combines creamy feta with the tangy sweetness of pomegranate molasses and the citrusy zing of sumac. It’s perfect as a warm appetizer or a delicious snack served with toasted pittas.

Ingredients

• 200g block of feta
• 2 tbsp pomegranate molasses
• 1 tsp sumac
• 1 tsp honey
• 2 tsp olive oil
• 2 tbsp pomegranate seeds
• 1 tbsp chopped pistachios
• A few mint leaves, torn
• Toasted pittas, to serve

Instructions

1. Step 1: Preheat your oven to 200°C (180°C fan) or gas mark 6. Place the block of feta in a shallow baking dish.
2. Step 2: In a small bowl, mix together the pomegranate molasses, sumac, honey, and olive oil. Pour this mixture over the feta and brush to coat it evenly.
3. Step 3: Bake the feta in the preheated oven for 15 to 20 minutes, until it is soft and slightly golden around the edges.
4. Step 4: Remove from the oven and scatter the pomegranate seeds, chopped pistachios, and torn mint leaves over the top.
5. Step 5: Serve warm with toasted pittas for dunking and enjoy the burst of flavors.

Tips & Variations

• To add an extra layer of flavor, try sprinkling a pinch of chili flakes before baking for a subtle heat.
• You can substitute pistachios with toasted almonds or walnuts for a different crunch.
• If you don’t have pomegranate molasses, mix a little lemon juice with honey to mimic the tangy sweetness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. Note that the texture of the feta may become firmer after refrigeration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Feta is best for this recipe because of its texture and saltiness, but you could experiment with halloumi or goat cheese for a unique twist.

Is this dish suitable for serving as a dip?

Yes! The warm, softened feta with the sauce and toppings works wonderfully as a dip paired with toasted pittas or vegetable sticks.

Pomegranate & Sumac Baked Feta Recipe

Print Recipe

★★★★★

4.9 from 66 reviews

A vibrant and flavorful baked feta recipe featuring tangy pomegranate molasses, zesty sumac, and sweet honey, topped with crunchy pistachios, fresh pomegranate seeds, and mint. Perfectly soft and creamy feta paired with toasted pittas makes for a delightful appetizer or snack.

• Author: Kai
• Prep Time: 5 minutes
• Cook Time: 15-20 minutes
• Total Time: 20-25 minutes
• Yield: 2–3 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 200g block of feta
• 2 tbsp pomegranate molasses
• 1 tsp sumac
• 1 tsp honey
• 2 tsp olive oil
• 2 tbsp pomegranate seeds
• 1 tbsp chopped pistachios
• A few mint leaves, torn
• Toasted pittas, to serve

Instructions

1. Preheat the oven: Set your oven to 200°C (180°C fan) or gas mark 6 to ensure it reaches the ideal temperature for baking the feta perfectly soft.
2. Prepare the feta: Place the 200g block of feta in a shallow baking dish, making sure it fits comfortably for even cooking.
3. Mix the glaze: In a small bowl, combine 2 tablespoons of pomegranate molasses, 1 teaspoon of sumac, 1 teaspoon of honey, and 2 teaspoons of olive oil. Stir well until combined into a smooth glaze.
4. Coat the feta: Pour the glaze over the feta, using a brush or spoon to evenly coat the top and sides. This will infuse the cheese with sweet, tangy flavors as it bakes.
5. Bake the feta: Place the baking dish in the preheated oven and bake for 15 to 20 minutes, or until the feta is soft and slightly golden on top.
6. Garnish: Remove the dish from the oven and scatter 2 tablespoons of fresh pomegranate seeds, 1 tablespoon of chopped pistachios, and a few torn mint leaves over the warm feta for added texture and freshness.
7. Serve: Serve immediately with toasted pittas on the side for dipping, creating a delightful combination of flavors and textures.

Notes

• Ensure you use a block of feta, not crumbled, to hold shape when baked.
• Adjust the amount of honey if you prefer a sweeter glaze.
• Sumac adds a lemony hue; if unavailable, you can substitute with a light sprinkle of lemon zest.
• Use freshly toasted pittas for the best texture when serving.
• Store leftovers covered in the refrigerator and consume within 2 days.

Keywords: baked feta, pomegranate molasses, sumac, Mediterranean appetizer, pomegranate seeds, pistachios, savory snacks