Cucumbers With Labneh And Cherries Food

CUCUMBERS WITH LABNEH AND CHERRIES

Cucumbers With Labneh and Cherries image

This recipe comes from Kismet, the chef Sara Kramer's restaurant in Los Angeles. There, the labneh is made in-house, providing an advantage that can never quite be overcome at home. Still, buy the best labneh you can find. This recipe calls for cherries, but any stone fruit can work: apricots, peaches, plums, nectarines. The slight pickle intensifies the fresh fruit, the taste of summer. The Persian cucumbers can be cut on the bias, as specified here, or sliced thinly on a mandoline.

Provided by Oliver Strand

Categories dinner, lunch, snack, dips and spreads, pickles, appetizer, side dish

Time 35m

Yield 6 servings

Number Of Ingredients 21

Ingredients

2 cups sweet cherries, halved and pitted
1 tablespoon red wine vinegar
1 tablespoon sugar
1/4 teaspoon salt
2 tablespoons raw sesame seeds, ground
1 tablespoon whole toasted sesame seeds
3/4 cup dried rose petals, roughly ground
1 1/2 teaspoons sumac
1 teaspoon parsley seeds, ground, or toasted crushed fennel seeds
1/4 teaspoon salt
2 cups labneh
1 teaspoon salt
Zest of 2 lemons
2 cloves garlic, grated on a Microplane
1 tablespoon rose water
2 teaspoons honey
Black pepper, to taste
9 to 12 Persian cucumbers, rinsed and cut on the bias into 1/2-inch slices
Juice of 2 lemons
Olive oil
Salt

Steps:

Make the cherries: Place the cherries in a bowl and add vinegar, sugar and salt. Toss to coat. Cover and let sit in refrigerator. (This can be done the day before.)
Make the za'atar: Mix together ground raw sesame seeds, whole toasted sesame seeds, roughly ground rose petals, sumac, parsley or fennel seeds, and salt. (Za'atar will keep for up to one week in a tightly sealed container.)
Make the rose water labneh: Combine labneh, salt, lemon zest, grated garlic, rose water, honey and pepper. Cover and let sit in the refrigerator. (This can be made earlier in the day.)
Make the cucumbers: Mix together cucumbers with lemon juice, a splash of olive oil and a pinch of salt. Toss to coat and set aside.
To assemble the salad, cover labneh with cucumbers and cherries, and sprinkle about 1 teaspoon of za'atar on top. Serve family-style and immediately.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 7 grams, Carbohydrate 34 grams, Fat 13 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 936 milligrams, Sugar 24 grams

CREAMY COLD CUCUMBER SOUP WITH LABNEH

Creamy Cold Cucumber Soup with Labneh image

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

Ingredients

1 English cucumber, cubed
1 cup almond milk
1 cup unsalted dry-roasted almonds
½ cup fresh mint leaves
2 cloves garlic, peeled
1 teaspoon salt
½ teaspoon ground black pepper
3 tablespoons labneh
3 tablespoons olive oil
1 sprig fresh mint leaves

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

CUCUMBER SALAD (TURKISH CACICK)

Cucumber Salad (Turkish Cacick) image

This is a far better use for a cucumber than a lettuce salad. I have visited Turkey, the country of origin for this recipie, and find that this recipie is in keeping with the great tastes that Turkey has to offer in food preparation.

Provided by Dugyb

Categories Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 -2 crushed garlic clove
1 tablespoon wine vinegar
2 teaspoons salt
1 tablespoon snipped fresh dill
1 1/2 cups plain yogurt
3 medium pared cucumbers, sliced thin
1 tablespoon olive oil
1 tablespoon snipped fresh mint leaves

Steps:

In a bowl combine garlic, vinegar, salt, dill,and yoghurt and mix well.
Blend cucumbers with yoghurt mixture and refrigerate for an hour or so.
Serve sprinkled with olive oil and mint.

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