Herbed Labneh with Preserved Lemon - 4g Carbs, 1g Fiber, 3g Sugars
Recipe by: The Bon Appétit Test Kitchen
When using preserved lemons, scoop out the insides and only use the peel.
Servings: 8
Makes: about 1 1/2 cups
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 Tbsp coarsely chopped preserved lemon, plus more for serving
1/2 finely chopped seeded serrano chile, plus sliced chile for serving
1/4 tsp ground cumin
1/3 cup olive oil
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.
Servings: 8
Nutrition per Serving:
130 Calories, 11g Fat, 2.5g Saturated Fat, 4g Carbs, 1g Dietary Fiber, 3g Total Sugars, 3g Protein, 610mg Sodium
Posted by: chefgloria1030@yahoo.com
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