New recipes

Roasted Red Pepper Labneh

Roasted Red Pepper Labneh


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Chef Einat Admony’s keys to getting kids to eat yogurt: Make it bright red and thicker than ice cream.

Ingredients

  • 1 whole roasted red pepper from a jar
  • 1 teaspoon fresh lemon juice

Recipe Preparation

  • Purée red pepper, lemon juice, and honey in a blender until smooth. Mix red pepper purée and labneh in a medium bowl; season with salt.

  • DO AHEAD: Labneh can be made 5 days ahead. Cover and chill.

Recipe by Einat Admony, Bar Bolonat, NYC,

Nutritional Content

Calories (kcal) 50 Fat (g) 2.5 Saturated Fat (g) 1.5 Cholesterol (mg) 10 Carbohydrates (g) 5 Dietary Fiber (g) 0 Total Sugars (g) 5 Protein (g) 3 Sodium (mg) 390Reviews Section

Crispy Pita Bread Pizza

These crispy pita bread pizzas are customizable, delicious, and made within 15 minutes. If you are a thin crust pizza lover, you will love this crispy pita bread pizza.

Before pita pizzas became a "thing", my mother was trying to find a quick and easy dinner recipe that we all loved. She always had Lebanese pita bread on hand, so it was a quick and convenient meal to whip up on a weeknight. Not to mention, pizza is my favorite food!


Roasted root vegetables with labneh recipe

These roasted root vegetables are a great addition to any meal. Serve on their own as a starter, with roasted meat or as a delicious alternative to Christmas side dishes.

Ingredients

  • 4 small beetroots, scrubbed and halved or quatered
  • 1 medium-sized celeriac, peeled and cut in chunks
  • 2 bulbs of fennel
  • 2 medium red onions, peeled and cut into wedges
  • 1 bulb of garlic, cloves separated with skin on
  • 1 handful sage leaves
  • 5 sprigs of rosemary
  • 2 tsp fennel seeds
  • 4 tbsp extra virgin olive oil
  • 2 tbsp pumpkin seeds
  • 1 tbsp lemon juice
  • 1 pinch sea salt and freshly ground black pepper
  • 4 small beetroots, scrubbed and halved or quatered
  • 1 medium-sized celeriac, peeled and cut in chunks
  • 2 bulbs of fennel
  • 2 medium red onions, peeled and cut into wedges
  • 1 bulb of garlic, cloves separated with skin on
  • 1 handful sage leaves
  • 5 sprigs of rosemary
  • 2 tsp fennel seeds
  • 4 tbsp extra virgin olive oil
  • 2 tbsp pumpkin seeds
  • 1 tbsp lemon juice
  • 1 pinch sea salt and freshly ground black pepper
  • 4 small beetroots, scrubbed and halved or quatered
  • 1 medium-sized celeriac, peeled and cut in chunks
  • 2 bulbs of fennel
  • 2 medium red onions, peeled and cut into wedges
  • 1 bulb of garlic, cloves separated with skin on
  • 1 handful sage leaves
  • 5 sprigs of rosemary
  • 2 tsp fennel seeds
  • 4 tbsp extra virgin olive oil
  • 2 tbsp pumpkin seeds
  • 1 tbsp lemon juice
  • 1 pinch sea salt and freshly ground black pepper
  • 500 ml plain yoghurt or milk
  • 1 tsp fine sea salt
  • 17.6 fl oz plain yoghurt or milk
  • 1 tsp fine sea salt
  • 2.1 cups plain yoghurt or milk
  • 1 tsp fine sea salt

Details

  • Cuisine: British
  • Recipe Type: Side
  • Difficulty: Medium
  • Preparation Time: 60 mins
  • Cooking Time: 530 mins
  • Serves: 4

Step-by-step

  1. Pre-heat the oven to 180°C (355°F/Gas Mark 4).
  2. Trim the base and top from the fennel, reserving any green frondy leaves.
  3. Remove the outer layer of the bulb if it&rsquos a little tired then halve the bulb, and cut each half into 3 or 4 wedges.
  4. Add the beetroot, celeriac, fennel and onion to a roasting tray, along with the garlic cloves, sage leaves, rosemary and fennel seeds.
  5. Season with plenty of salt and pepper, trickle everything generously with olive oil and toss together well.
  6. Roast the veg for about 30 mins then gently stir it with a spatula.
  7. Scatter over the pumpkin seeds and return the tray to the oven for a further 15&ndash20 mins or until everything is tender and beginning to colour.
  8. Remove the tray from the oven and stir again. Allow to cool for 10&ndash15 mins.
  9. To serve, spread the labneh out over a large platter.
  10. Arrange the warm roasted vegetables over the top, then give everything a final trickle of olive oil and a squeeze of lemon.
  11. If you have reserved any fennel tops, tear them over the salad just before you serve.

For the labneh:

  1. This should be done at least 6 hours before you want to eat the dish but you can actually start it several days in advance.
  2. Place the yoghurt or milk in a bowl, add the salt and stir it in thoroughly.
  3. Line a large sieve with a square of clean muslin, cheesecloth or even a very thin cotton tea towel. Spoon the salted yoghurt into the cloth then gather up the sides.
  4. Tie the cloth at the top so it encloses the yoghurt. You can suspend the ball of yoghurt over a bowl so it can drain, or leave it sitting in its sieve over a bowl.
  5. Transfer it to the fridge and leave it for 6&ndash8 hours or overnight.
  6. The labneh is ready when a significant amount of liquid has drained into the bowl and the yoghurt has the texture of thick crème fraiche.
  7. Transfer the labneh from the cloth into a bowl, cover and refrigerate.

This recipe was created by Gill Meller, using organic ingredients, for the launch of Organic Feed Your Happy Christmas and the Soil Association's Organic Christmas Marketplace.

You might also like:

Comments

Do you want to comment on this article? You need to be signed in for this feature


Gaby’s Roasted Beets and Labneh

  • Author: Cookie and Kate
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 to 8 servings 1 x
  • Category: Side Dish
  • Method: Roasted
  • Cuisine: Mediterranean
  • Diet: Vegetarian

You’ll love this vibrant, healthy dish from the new Eat What You Want Cookbook by Gaby Dalkin. It features roasted beets over ultra creamy labneh, with avocado, homemade basil vinagrette and fresh herbs. Serve it as a side dish, salad or light meal. Recipe yields 6 to 8 servings.

Ingredients

Beet Salad

  • 4 bunches beets ( 2 to 3 pounds should be plenty), half orange and half red
  • 2 shallots, peeled and sliced into quarters
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon red pepper flakes
  • Salt and freshly ground black pepper
  • 2 cups labneh (labneh is extra-thick Greek yogurt—see notes for details)
  • 2 to 3 tablespoons basil vinaigrette (below)
  • 1 to 2 ripe avocados, pitted, peeled and sliced into wedges or chunks
  • Fresh mint leaves
  • Fresh dill leaves (or kosher salt)

Basil Vinaigrette (this makes 1 cup, so you’ll have plenty extra)

  • 1 shallot, roughly chopped
  • 2 cups ( 95 grams ) tightly packed fresh basil leaves (stems removed)
  • 1 clove garlic
  • ½ teaspoon red pepper flakes
  • ½ cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon kosher salt, plus more as needed
  • Freshly ground black pepper

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper.
  2. Scrub and trim the beets and slice them into wedges (about ½ to ¾-inch thick on the widest edge). Toss the beets and shallots with the olive oil and season with the red pepper flakes (go easy on the flakes if you’re sensitive to spice), salt and pepper. Transfer the seasoned beets and shallots to the prepared baking sheet (it’s ok if they overlap) and roast for 40 to 50 minutes, until fork tender. Remove from the oven and set aside to come to room temperature.
  3. To make the basil vinaigrette: In a high-powered blender or food processor, combine the shallot, basil, garlic, red pepper flakes, olive oil, red wine vinegar, and salt. Blend for 1 minute, or until very smooth. Season to taste with salt and pepper.
  4. Spread the labneh on a large platter, dollop with basil vinaigrette, and scatter with the beets and avocado wedges. Sprinkle with fresh mint leaves, dill, and flaky salt (don’t hold back) and serve.

Notes

This recipe comes from Cook What You Want by Gaby Dalkin. I added a few of my cooking notes in parentheses.

Labneh note: I cheated and use Siggi’s 4% yogurt instead. Gaby suggests that you can find labneh, an extra-thick yogurt, at specialty markets. Or, strain plain Greek yogurt through a cheesecloth for a few hours.

Change it up: If you can’t find fresh basil, dill and mint, you could simplify and use just one. Feel free to substitute Italian parsley or cilantro for any/all of them—beets go well with all of these herbs.

Storage suggestions and leftovers: This dish should keep well in the refrigerator, covered, for about three days. Leftover basil vinaigrette is great on fresh, summery salads. It will keep in the fridge for up to three days.

Make it dairy free/vegan: You could use vegan sour cream in place of the labneh.


Roasted Pumpkin with Stewy Chickpeas and Labneh

Perfect for a cool fall evening, this dish is similar to chili but with a Mediterranean twist. Keep this make-ahead meal warm in a slow cooker, or serve immediately as
a side, or a main dish with a fried egg on top. Labneh takes the longest to prepare and can be made up to 1 week in advance.

Ingredients

Chickpeas

  • 3 tablespoons kosher salt
  • 1 pound dried chickpeas, or 1 (15-ounce) can chickpeas
  • ½ onion
  • 1 bay leaf

Labneh

  • 12 ounces whole-milk Greek yogurt
  • Pinch of kosher salt
  • ¼ teaspoon fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon za'atar seasoning
  • 2 medium red onions, cut into thin wedges
  • 3 cups peeled and cubed pumpkin or butternut squash
  • Extra virgin olive oil
  • Pinch of crushed red pepper
  • 3 garlic cloves, thinly sliced
  • 1 cup reserved chickpea cooking water
  • 1 cup tomato purée (not sauce)
  • 10 pitted dates, sliced
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • Kosher salt
  • Freshly cracked black pepper
  • Garnish: labneh, fried egg, pumpkin seeds, and chopped parsley

Preparation

1. If using canned chickpeas, move to stew instructions. In a very large bowl, dissolve
3 tablespoons of salt into 4 quarts of water. Add dried chickpeas and soak for 8 to 24 hours. 2. Drain chickpeas, and place in a large pot with onion and thyme. Cover with water by 3 inches. Bring to a boil, then lower heat and cook at the lowest simmer for 1 hour, or until chickpeas are cooked through.

3. Cool chickpeas. Discard thyme sprigs and onion. Remove 1 cup of cooking liquid set aside.

4. Store chickpeas in their cooking liquid drain when ready to use.

1. Line a fine strainer with a few layers of cheesecloth and set over a bowl.

2. Stir to combine yogurt, salt, and lemon juice. Spoon yogurt mixture into the cheesecloth-lined strainer. Fold layers of cheesecloth over to cover yogurt completely.

3. Transfer yogurt to the refrigerator for 12 to 24 hours. In 12 hours, the yogurt mixture will have thickened into standard labneh in 24 hours, it will thicken into an extra-stiff labneh.

4. Transfer to a serving bowl. Store, covered, in the refrigerator for up to 1 week.

1. Preheat oven to 400°F. Line a baking sheet with foil.

2. Toss onions and pumpkin with extra virgin olive oil, salt, and pepper. Roast in a 400°F oven for 30 to 40 minutes, or until onions are dark brown and pumpkin is soft and caramelized.

3. Heat a large sauté pan, lightly coated with extra-virgin olive oil, over medium heat.

4. Add red pepper and garlic. Cook for 1 to 2 minutes, or until garlic has softened. Add chickpeas, chickpea water, tomato purée, dates, cumin, coriander, cinnamon, roasted onions, and pumpkin. Cook, stirring occasionally, for 15 minutes, or until mixture is thick and flavors have melded.

5. Serve with a dollop of labneh, a fried egg, chopped parsley, and toasted pumpkin seeds.


Turkish eggs with roasted tomatoes and garlic labneh

Turkish eggs are one of my favorite ways of eating eggs. Soft poached eggs with yogurt and some crispy bread make a great weekend brunch. I added a twist or two to make it better.

Pan-roasted cherry tomatoes add sweetness and texture to the dish. Garlic, smoked paprika, and thyme bring in the much-needed punch. The chili oil drizzled on top, and fresh herbs bring everything together.

On my recent trip to a Turkish restaurant, we wanted to try their signature eggs, but we were kind of disappointed. Overcooked eggs and almost no seasoning just spoilt the beauty of this dish. I had to remake and reinvent this dish to wipe off the memory. I used a mixture of Greek yogurt and labneh, which makes it creamy and delicious.

Try this recipe, and you will make them again soon.

Recipe of Turkish eggs with pan roasted cherry tomatoes

Preparation time: 5 minutes
Cooking time: 10 – 15 minutes
Makes: 1-2


Over here at the Dinner Sisters we are huge fans of a crunchy salad that holds up in the fridge. Foodie Crush’s Quinoa Tabbouleh does the trick with plenty of cucumbers, pepper, tomatoes, and chickpeas. Perfect for the Mediterranean diet and even better for a quick lunch.

  • Eat this as a light dinner or add some grilled fish as a side.
  • We found this was very vegetable heavy, which was delicious. Double the quinoa for more of a grain salad.

Inspired by a favorite dish at a Greek festival, we found this recipe was almost as good as being there. Lemony, bright, and a one dish meal. Use this Mediterranean chicken to get yourself unstuck from a chicken for dinner rut.

  • We both found this needed extra cooking time. Start with an hour then check the potatoes every ten minutes or so.
  • Slice the potato wedges thinly to ensure efficient cook time.
  • We both used the broiler at the end and would recommend it.

Way back in episode 88 we reviewed Zaitoun, a cookbook full of Palestinian dishes. That’s where we fell in love with labneh. As we return to Mediterranean cooking this week, we’re going back to that love with a whole list of dishes from Bon Appetit. Choose one (or two) and make it your own!

From the Smorgasbord:
April’s new cook-along is Love and Olive Oil. Come on over to the Dinner Sisters Facebook Group and cook with us. All you need to do is make a recipe from the blog, take a picture (if you like), and chat about it. We love seeing what you all make.


The Muhammara Recipe How-To

With this being a red pepper dip, obviously the most important ingredient of all is the peppers. This time around, I used long red peppers, which were a sweet chilli pepper with almost no heat, similar to bell peppers. These peppers have a delicious sweet and smoky flavour, when roasted and a perfect for this dip.

However, you can also use red bell peppers instead (or other peppers with moderate heat level). I normally use red bell peppers and get just as much depth of flavour, especially after roasting.

The Ingredients

  • Red peppers
  • Raw walnuts and almond
  • Lemon juice, extra virgin olive oil and pomegranate molasses
  • Garlic, chilli powder, smoked paprika (optional), salt and cumin
  • Garnish: parsley, chopped walnuts, pomegranate seeds, a drizzle of olive oil, or even red pepper flakes for heat
  • Enjoy with homemade crackers or pita bread

The Steps

Start by roasting the peppers. First, slice them in half lengthways and remove the seeds. Place them on a baking tray lined with baking pepper, inner side down, and roast for 12-15 minutes at 220ºC.

The skins will char easily so keep an eye on them, so they don’t burn completely (although you want some charring).

For additional smokey/charred flavour to your dip, as soon as the peppers are roasted, put them in a glass jar and close the lid.
Let them steam like this for about 10 minutes – the smokey flavour from the charred skin will infuse the flesh more and create wonderful depth of flavour to the dip.

Once the peppers have cooled down enough to handle, carefully peel the skins.

You’re now ready to prepare the muhammara dip. Begin by blending the almonds and walnuts in a food processor/blender, to a rough crumb texture.

Next, add the spices and blitz again to mix them with the nuts. Then finally, add the roasted peppers, and ‘wet ingredients’ (olive oil, lemon juice and pomegranate molasses) and blend again to incorporate them.

The dip is meant to be slightly chunky/crumbly with a bit of bite. For this – don’t over-process the mixture.

Of course, you can make it with various textures – so, if you want it to be very ‘loose’, with larger chunks of red pepper then transfer your blended nuts and seasonings into a mortar & pestle and lightly ‘crush’ the red pepper until your desired consistency. You can also blend the dip more than I have for a smoother, hummus-like texture.

The muhammara is now ready.

It’s best served at room temperature. Garnish with some extra chopped walnuts and some parsley or even some chilli flakes, for additional heat.

How To Store The Dip

Store in an airtight container in the fridge for 3-4 days.

This is also a freezer-friendly recipe as no breadcrumbs are used. You can freeze the dip for up to a month and simply leave to thaw when ready to eat.


How to Make Garlic Labneh

Homemade labneh is very easy to make, and extremely satisfying to eat!

Basically drain the liquid from the yogurt using layers of cheesecloth for 24 hours, and you instantly have labneh cheese.

You can mix different ingredients into the yogurt before draining to infuse with flavor, such as I did with this recipe.

Add olive oil and crunchy toast or pita bread or pita chips for a lovely treat.

Another nice thing to do with labneh is let it sit in the fridge draining for two or three days at which point you divide the labneh into equal parts so that you can roll it into little balls.

These can be dusted on the outside with things like mint, sumac, or other herb mixtures.

These can also be dipped and soaked in olive oil.


Za’atar Roasted Chicken and Potatoes with Spiced Labneh

Za’atar Roasted Chicken and Potatoes with Spiced Labneh is a tasty and easy meal to make! Oven roasted chicken topped with za’atar seasoning and spiced labneh. This will be in your regular dinner rotation.

***This post is sponsored by GRIZZLY Cast Iron Cookware. As always, all opinions expressed are 100% my own.***

Like can hardly contain my excitement.

This year I really want to bring y’all fresh, flavorful, and delicious dishes. Not that I haven’t in the past, but since having Charlie, I’ve had to refocus a bit. Which is totally fine because it brought us today’s recipe.

BUT! Before we dive into flavor town, I want to talk to y’all about my latest obsession. I use a lot of variety in cookware when I’m in the kitchen. Recently I had the chance to take GRIZZLY Cast Iron Cookware for a test drive. YOU GUYS. Their products are a game changer.

Let me break it down for you because I know you will be obsessed too! First, isn’t it gorgeous? The coated cast iron skillet feels amazing and that’s because it’s hand-crafted right here in the good ol’ US of A. Second, there’s no seasoning required. GASP! Third, it’s super easy to clean. I’m talking just some soap and water. Bonus: rust resistant. Are you in love, yet?

In order to see what this amazing new cast iron skillet could do, I thought let’s go back to the basics. We all love roasted chicken. For convenience we all tend to buy the $6.99 rotisserie chicken at the store. Well, today’s recipe will have you walking past that prepared bird.

This Za’atar Roasted Chicken and Potatoes with Spiced Labneh will be a regular in your dinner rotation. Promise. All you need is a 3 or 4 lb bird, some za’atar seasoning (I use this kind!), and this cast iron skillet. That’s it. Roast the bird for about an hour and fifteen minutes. What you get is the most juiciest, roasted chicken.

Besides the oven you could also make this on the grill, over a campfire, or electric stove. That’s how freaking good this cast iron skillet is! Can you tell I’m super pumped?

For more information about GRIZZLY Cast Iron Cookware check our their website!



Comments:

  1. Blathma

    Loose theme

  2. Hamilton

    What excellent phrase

  3. Aaric

    Sorry, but I need another one. What else could that suggest?

  4. Coburn

    I think this is a wonderful phrase.

  5. Galmaran

    Right on target :)

  6. Nihn

    In it something is. Thanks immense for the help in this matter, now I will not admit such error.



Write a message