CREAMY COLD CUCUMBER SOUP WITH LABNEH
I want to incorporate labneh into dishes more often. This soup is a great dish to have by itself or as an appetizer. It looks beautiful to serve and tastes excellent. It is also an effortless and refreshing dish for summer.
Provided by ServingsofYum
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 10m
Yield 3
Number Of Ingredients 10
Steps:
- Combine cucumber, almond milk, almonds, 1/2 cup mint leaves, garlic, salt, and pepper in a blender. Blend until smooth.
- Divide soup among 3 bowls. Add 1 tablespoon labneh to the middle. Garnish each bowl with 1 tablespoon olive oil and a few mint leaves.
Nutrition Facts : Calories 472.7 calories, Carbohydrate 17.2 g, Cholesterol 9.4 mg, Fat 41.2 g, Fiber 6.4 g, Protein 12.4 g, SaturatedFat 5.2 g, Sodium 843.5 mg, Sugar 6.3 g
ROASTED CUCUMBER SANDWICHES
"This is a play on English cucumber finger sandwiches," says Kinch, who roasts the cucumbers to deepen their flavor. "It also works fantastically on the grill." Use any cucumber, such as Japanese, Persian, or English hothouse, available at supermarkets and farmers' markets.
Categories Sandwich Appetizer Cocktail Party Easter Picnic Yogurt Mother's Day Graduation Cucumber Spring Summer Family Reunion Shower Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. If using English cucumbers, split lengthwise and remove seeds (leave other varieties whole). Arrange cucumbers on a parchment paper-lined baking sheet. (If using English cucumbers, arrange cut side down.) Brush with melted butter. Roast cucumbers until crisp-tender, about 15 minutes. Transfer cucumbers to a paper towel-lined plate; chill until cold.
- Cut Japanese or Persian cucumbers lengthwise in half. Cut hothouse cucumber halves lengthwise in half. Slice crosswise into 1/4 inch-thick pieces. Whisk labneh and next 5 ingredients in a large bowl. Stir in sliced cucumbers and 1 tablespoon lemon juice. Season filling to taste with salt, pepper, and more lemon juice, if desired.
- Brush cut sides of focaccia or rolls with olive oil; place on a baking sheet and toast in a 400° oven until just crispy and lightly browned, 3-5 minutes. Divide filling among focaccia bottoms, cover with tops, and cut each into 4 sandwiches (or divide filling among rolls).
MAST-O KHIAR (PERSIAN CUCUMBER AND HERB YOGURT)
Yogurt, both plain and with cucumbers, is everywhere on Iranian tables - the thicker and sourer, the better. Mast-o khiar is an everyday side similar to Indian raita or Greek tzatziki, but raisins, walnuts and rose petals elevate this version of the dish, adding a host of different flavors and textures. Dice, rather than grate, the cucumbers to keep them from getting watery, and don't skip the dried mint and dried dill, which add dimension to the fresh herbs.
Provided by Samin Nosrat
Categories easy, quick, condiments, salads and dressings, side dish
Time 20m
Yield About 4 cups
Number Of Ingredients 10
Steps:
- In a small bowl, submerge the raisins in boiling water to plump for 10 minutes, then drain well.
- Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into 1/4-inch pieces and place in a large bowl with raisins, yogurt, fresh herbs, garlic, 3/4 teaspoon salt, 1/2 teaspoon pepper and, if using, half the rose petals. Using your fingers to break up any large pieces, gently grind the dried mint and dried dill into the bowl. Stir to combine and adjust seasoning with salt as needed.
- Just before serving, stir in the walnuts and transfer to serving bowl. Garnish with remaining rose petals, if using. Cover and refrigerate leftovers for up to 3 days.
CHICKEN THIGHS WITH SOUR CHERRIES AND CUCUMBER YOGURT
If you're lucky enough to have more sour cherries than you need to make a pie, save them for this sweet and tangy chicken dish. The cherries are briefly simmered with sugar, vinegar and a bay leaf, then added to a sheet pan to roast alongside boneless, skinless chicken thighs and wedges of red onion. As they cook, the cherries absorb the chicken juices, becoming very savory and concentrated. Then, the whole thing is topped with dollops of cooling cucumber yogurt. Serve it with bread or rice to catch the juices at the bottom of the pan. If you can't get sour cherries, you can substitute seedless red or green grapes.
Provided by Melissa Clark
Categories poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. Combine chicken and onion on a rimmed sheet pan. Toss with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Add tarragon and 1 1/2 tablespoons oil, and toss to combine. Let stand at room temperature while preparing other ingredients.
- In a small saucepan, combine vinegar, 2 tablespoons sugar, bay leaf and remaining 1 teaspoon salt over medium-high heat. Bring to a simmer, stirring frequently to dissolve sugar.
- Place sliced cucumbers in medium bowl. Add 2 tablespoons of the vinegar solution to cucumbers and toss. Set aside.
- Return pan to medium-low heat and add another tablespoon sugar. Once sugar dissolves, stir in cherries. Cook until cherries are slightly broken down, 3 to 4 minutes. Taste and add more sugar if the cherries still seem very tart. (You're not looking for them to be sweet, just balanced.)
- Spoon cherries and their juices around chicken and onions. (It's OK if some cherries are on top of chicken and onions.) Roast until chicken is cooked through and cherries and onions are lightly browned in spots, 30 to 35 minutes. Give the dish a big stir and spoon the savory pan juices all over the top of the chicken.
- While the chicken is roasting, stir yogurt and remaining 1 tablespoon oil into the bowl with the pickled cucumbers. Season with a large pinch of salt and black pepper. Refrigerate until ready to serve. Just before serving, stir well, taste and add more salt if needed.
- Top chicken and cherries with a large dollop of cucumber yogurt, more tarragon and a drizzle of olive oil, then sprinkle with flaky sea salt or more kosher salt, if you like.
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15 BEST LABNEH RECIPES FOR CHEESE LOVERS - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (3)Published Sep 16, 2022Category Recipe Roundup
- Labneh Dip With Roasted Tomatoes. This dish is the perfect combination of savory and sweet, with a little bit of acidity to balance it all out. The roasted tomatoes add a lovely depth of flavor, while the labneh provides a creamy and refreshing contrast.
- Labneh Cheesecake Bars with Honey Caramel. Calling all cheesecake lovers! This recipe is the perfect treat for you. It’s creamy and rich with just the right amount of sweetness.
- Homemade Labneh and Labneh Balls. If you’ve ever been to a Middle Eastern market, you’ve probably seen labneh. Making your own labneh at home is surprisingly easy, and it’s a great way to use up extra yogurt.
- Labneh Za’atar Toast. Toast is the ultimate lazy food. It’s quick, it’s easy, and it requires minimal effort. But that doesn’t mean it has to be boring.
- Loaded Labneh Toast. Breakfast is the most important meal of the day. So why not start your day with something a little more exciting than your standard bowl of cereal?
- Labneh in Herb Oil. Labneh is a delicious way to enjoy herbs. For this recipe, simply combine labneh, your favorite herbs, and olive oil in a jar. Then, let the mixture sit for 24 hours so the flavors can blend.
- Sweet Strawberry And Rosewater Labneh Bowl. Do you love the taste of strawberries and rosewater together? If so, you’ll adore this delicious labneh bowl recipe!
- Blood Orange Labneh Tart with Candied Oranges. This tart is beautiful and delicious and surprisingly easy to make. The candied oranges take a little effort, but they’re definitely worth it.
- Israeli Breakfast Latkes with Homemade Schug. Who doesn’t love latkes? These delicious little potato pancakes are the perfect way to start your day. And when they’re served with homemade Schug, they’re even better!
- Loaded Labneh Toasts with Fried Eggs. Who says breakfast has to be boring? Start your day with a bang by whipping up a batch of loaded labneh toasts.
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