Makes 2 cups
Labne, a Middle Eastern yogurt cheese, is the secret ingredient to this can’t-stop-eating-it spread. It’s creamy, slightly tangy and the perfect foil for breads, crackers and/or veggies. (You also can make your own labne; search the web for recipes.) Our favorite way to eat it is to fold a meaty Kalamata olive into a soft mini pita and top it with the labne.
§ cup olive oil
4 scallions, thinly sliced
1 teaspoon crushed red pepper flakes
2 tablespoons chopped fresh herbs (cilantro or parsley, thyme and chives) and more for garnish
Sea salt
Freshly ground black pepper
2 cups labne
2 tablespoons fresh lemon juice
Za’atar (optional)
In a small pot over mediumlow heat, add olive oil, scallions, crushed red pepper flakes and herbs of your choice. Cook until the scallions and red pepper flakes start to sizzle. The oil might turn bright orange as it cooks, but if it doesn’t, do not let the herbs burn. Remove from heat and let cool; season with salt and pepper.
Combine labne and lemon juice in a bowl and season with salt and pepper. Spoon into a bowl or onto a platter; drizzle the scallion oil over the labne or swirl it into the mixture. Sprinkle with fresh herbs and za’atar, if desired.
Serve with soft pita bread or pita chips, pitted olives, sliced cucumbers, sugar snap peas, radishes or any veggies of your liking.
Meda Kessler is edible Dallas Forth Worth's art director, layout designer, and more.