Name: Pomegranate & Sumac Baked Feta Recipe
Prep time: 5 min
Cook time: PT-491783H45M25S
Total time: PT-491783H45M25S
Cuisine: Middle Eastern
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

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Introduction

This Pomegranate & Sumac Baked Feta is a vibrant and flavorful dish perfect for sharing. The tangy sumac and sweet pomegranate molasses enhance creamy baked feta, making it a delightful appetizer or snack. Serve it warm with toasted pittas for a simple yet impressive treat.

A square piece of golden-brown grilled tofu sits in the center of a round white ceramic bowl filled with a dark, glossy sauce. The tofu has a bite taken out from the bottom right corner, revealing a soft and crumbly white interior. On top are scattered bright red pomegranate seeds, crushed green pistachios, and fresh green mint leaves, adding pops of color and texture. The bowl is placed on a white marbled surface, giving a clean and bright background to the rich dish. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat the oven to 200°C (180°C fan)/gas mark 6. Place the feta block in a shallow baking dish.
Step 2: In a small bowl, mix together the pomegranate molasses, sumac, honey, and olive oil. Pour this mixture over the feta, brushing it to coat evenly.
Step 3: Bake the feta for 15-20 minutes until it becomes soft and warmed through.
Step 4: Remove from the oven and scatter the pomegranate seeds, chopped pistachios, and torn mint leaves over the top.
Step 5: Serve warm with toasted pittas for dipping and enjoying every flavorful bite.

Tips & Variations

For extra warmth and spice, add a pinch of chili flakes to the pomegranate molasses mixture before baking.
Swap pistachios with toasted walnuts or almonds if preferred, for a different nutty crunch.
If you can’t find pomegranate molasses, mix equal parts pomegranate juice and balsamic vinegar reduced gently until thickened.

Storage

Store any leftover baked feta in an airtight container in the fridge for up to 3 days. Reheat gently in a low oven to keep it soft or enjoy cold as a salad topping. Toast fresh pittas before serving again for the best texture.

How to Serve

A single thick, rectangular piece of golden brown tofu with a lightly charred surface sits in the center of a shallow white plate filled with a dark, glossy sauce. The tofu is topped with bright red pomegranate seeds, small chunks of green pistachios, and fresh green mint leaves scattered evenly on top. A piece is broken off from the front edge, showing the soft white inside texture of the tofu. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of feta?

Feta’s crumbly texture and salty flavor work best for this recipe, but you can try halloumi or goat cheese as alternatives. Keep in mind they will change the overall taste and texture.

What is sumac, and can I omit it?

Sumac is a tangy, lemony spice commonly used in Middle Eastern cuisine. It adds a lovely brightness to this dish. If you don’t have sumac, you can omit it or substitute with a small squeeze of fresh lemon juice after baking.