Recipe

Feta and pistachio damper

This iconic Aussie dish has come a long way since it used to be made with just basic ingredients and cooked over the hot coals of a camp fire! In this simple recipe, damper gets a facelift with the addition of herbs, cheese and pistachios.

Nov 29, 2014 1:00pm
  • 15 mins preparation
  • 20 mins cooking
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Ingredients

Feta and pistachio damper
  • 2 2/3 cup (400g) self-raising flour
  • 1 teaspoon dried oregano
  • 30 gram butter, chopped
  • 1 cup (250ml) milk
  • 250 gram greek-style yoghurt
  • 150 gram feta cheese, crumbled
  • 1/2 cup (75g) shelled pistachios, chopped
  • green olives, to serve
  • thyme sprigs (optional), to serve

Method

Feta and pistachio damper
  • 1
    Preheat oven to 200°C or 180°C fan-forced. Grease and line a baking tray.
  • 2
    Sift flour into a large bowl. Add oregano and a pinch of salt. Rub in butter until mixture resembles fine breadcrumbs. Stir in milk, yoghurt, half the feta and half of pistachio.
  • 3
    Turn out dough onto a lightly floured surface. Knead until smooth. Divide dough into eight portions and roll into balls. Place on baking tray, 3cm apart. Scatter with remaining feta and pistachio.
  • 4
    Bake for 18-20 minutes or until top is golden and damper sounds hollow when tapped. Serve warm with olives and thyme, if you like.

Notes

Makes 8 You can make double the quantity and freeze.

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