Danny Kim
When using preserved lemons, scoop out the insides and only use the peel.
Recipe information
Yield
makes about 1½ cups
Ingredients
1 cup labneh (Lebanese strained yogurt)
Kosher salt and freshly ground black pepper
Fresh lemon juice
1 head roasted garlic
1 cup fresh flat-leaf parsley leaves
½ cup fresh mint leaves
2 tablespoons coarsely chopped preserved lemon, plus more for serving
½ finely chopped seeded serrano chile, plus sliced chile for serving
¼ teaspoon ground cumin
⅓ cup olive oil
Preparation
Step 1
Season labneh with salt and pepper and add lemon juice to taste. Thin with water until the consistency of sour cream.
Step 2
Process garlic, parsley, mint, 2 Tbsp. preserved lemon, chopped chile, cumin, and oil in a food processor until smooth; season with salt and pepper. Stir two-thirds of herb mixture into labneh. Drizzle with remaining herb mixture and top with sliced chile and more preserved lemon.
Nutrition Per Serving
Calories (kcal) 130 Fat (g) 11 Saturated Fat (g) 2.5 Cholesterol (mg) 10 Carbohydrates (g) 4 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 3 Sodium (mg) 610
