Crispy Za'atar & Feta Savory Churros with Whipped Lemon-Herb Labneh Dip

Everyone loves the sweet cinnamon sugar classic, but get ready to meet its savory, sophisticated cousin! These Crispy Za'atar & Feta Savory Churros are a delightful twist on a beloved treat, transforming simple ingredients into an irresistibly crunchy, cheesy, and aromatic bite. Paired with a cooling, tangy lemon-herb labneh dip, they're perfect for impressing guests or simply elevating your snack game.

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• **For the Churros:**
• 1 cup water
• 1/2 cup (1 stick) unsalted butter
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 2 large eggs
• 1/2 cup crumbled feta cheese
• 1 tablespoon Za'atar seasoning
• 1 clove garlic, minced
• Vegetable oil, for frying
• **For the Lemon-Herb Labneh Dip:**
• 1 cup labneh (strained yogurt)
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley
• 1/2 clove garlic, minced (optional)
• Salt and freshly ground black pepper to taste

Instructions

1. **Prepare the Choux Pastry:** In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium heat, then immediately remove from heat.
2. **Add Flour:** Add the flour all at once and stir vigorously with a wooden spoon until a smooth ball of dough forms and pulls away from the sides of the pan. Cook for 1-2 minutes, stirring constantly, to dry out the dough slightly.
3. **Incorporate Eggs & Flavor:** Transfer the dough to a large bowl. Let cool for 5 minutes. Beat in the eggs one at a time, incorporating each fully before adding the next, until the dough is smooth and glossy. Stir in the crumbled feta, Za'atar seasoning, and minced garlic.
4. **Heat Oil:** In a deep skillet or Dutch oven, heat about 2-3 inches of vegetable oil to 350°F (175°C).
5. **Pipe Churros:** Transfer the dough to a piping bag fitted with a large star nozzle (like Wilton 1M or 2D). Carefully pipe 4-5 inch lengths of dough directly into the hot oil, using kitchen shears or a knife to cut the dough.
6. **Fry until Golden:** Fry the churros in batches for 3-5 minutes, turning occasionally, until they are golden brown and crispy. Do not overcrowd the pan.
7. **Drain & Season:** Remove the churros with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. While still warm, sprinkle lightly with a pinch of extra Za'atar if desired.
8. **Make the Dip:** In a small bowl, whisk together the labneh, lemon juice, dill, parsley, and minced garlic (if using). Season with salt and pepper to taste.
9. **Serve:** Arrange the crispy Za'atar & Feta Savory Churros on a platter and serve immediately with the whipped lemon-herb labneh dip on the side.

Chef's Note

For extra crispiness, you can double-fry the churros! Fry them once until lightly golden, remove and cool slightly, then fry again just before serving until deeply golden and perfectly crunchy.

Make-Ahead Tips

The choux pastry can be made up to 1 day in advance, stored in an airtight container in the fridge. Bring to room temperature before piping and frying. The labneh dip can also be made 1-2 days ahead and stored in the fridge.

Substitutions

For feta, try goat cheese crumbles or finely diced halloumi. If you don't have Za'atar, a mix of dried oregano, thyme, and sesame seeds can be used. Strained full-fat Greek yogurt can be used in place of labneh for the dip. Chives or mint can replace dill or parsley for a different herb profile.