Herbed Labneh with Preserved Lemon

By KDHarmon

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
• 1/2 cup fresh mint leaves
• 2 tablespoons coarsely chopped preserved lemon, plus more for serving
• 1/2 finely chopped seeded serrano chile, plus sliced chile for serving
• 1/4 teaspoon ground cumin
• 1/3 cup olive oil

Details

Adapted from bonappetit.com

Preparation

Step 1

Season labneh with salt and pepper and add lemon juice to taste. Thin with water until the consistency of sour cream.


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.

Makes 1.5 cups.