Feta and Labneh Dip

Heat the olive oil in a skillet over medium heat. Add the tomatoes and sauté until softened and most of their liquid has evaporated.

Add the bell pepper and carrot to the tomatoes, then sauté the vegetables over medium heat until tender but not mushy.

Add the olives and stir over medium heat until warmed through and their flavor is evenly distributed throughout the vegetables.

Add the walnuts, za'atar, oregano, and nigella seeds. Continue stirring over medium heat until evenly combined and the herbs are fragrant.

Add the feta and stir over medium heat until it crumbles and blends into the vegetables, with no large pieces remaining.

Turn off the heat and add the labneh to the cheese and vegetable mixture. Stir off the heat until creamy and smooth.

Add the pomegranate molasses and stir until evenly incorporated, the color is uniform, and the dip develops a light tang. Set the cheese dip aside to cool completely and stop steaming before transferring it to a storage container.

Transfer the cooled cheese dip to a suitable storage container and smooth the surface into an even layer.

Cover the container and refrigerate until the cheese dip firms up slightly and is easy to spread.

Serve the toast topped with the dip, accompanied by mint tea.