Cucumbers With Labneh and Cherries

Name: Cucumbers With Labneh and Cherries
Total time: 35 min
Yield: 6 servings
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

Recipe from Sara Kramer

Adapted by Oliver Strand

Cucumbers With Labneh and Cherries — Jessica Emily Marx for The New York Times

Total Time: 35 minutes
Rating: 5(113)
Comments: Read comments

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. —Oliver Strand

Featured in: Sara Kramer, a New York Native, Finds Herself at Home in Los Angeles

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Ingredients

Yield:6 servings

For the Cherries

2cups sweet cherries, halved and pitted
1tablespoon red wine vinegar
1tablespoon sugar
¼teaspoon salt

For the Za'atar

2tablespoons raw sesame seeds, ground
1tablespoon whole toasted sesame seeds
¾cup dried rose petals, roughly ground
1½teaspoons sumac
1teaspoon parsley seeds, ground, or toasted crushed fennel seeds
¼teaspoon salt

For the Rose Water Labneh

2cups labneh
1teaspoon salt
Zest of 2 lemons
2cloves garlic, grated on a Microplane
1tablespoon rose water
2teaspoons honey
Black pepper, to taste

For the Cucumbers

9 to 12Persian cucumbers, rinsed and cut on the bias into ½-inch slices
Juice of 2 lemons
Olive oil
Salt

Ingredient Substitution Guide

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Preparation

Step 1
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.)
Step 2
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.)
Step 3
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.)
Step 4
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.
Step 5
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.

Ratings

5 out of 5

113 user ratings

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Comments

Liane7 years ago

Labneh is yogurt "cheese" - strain yogurt in cheesecloth for 8-12 hours in the fridge; or 24 hours for extra-thick labneh. You can also add in a little bit if lemon juice and salt if you like before straining. I make it myself using lactose-free Greek yogurt to accommodate my dietary needs.

Topkapi7 years ago

The "za'atar" in this recipe isn't really za'atar. The word means "thyme" in Arabic and is often used to refer to a thyme based spice blend that includes sesame and sumac. This recipe seems to have a fusion cooking version of za'atar spice that substitutes rose petals for the usual thyme. Calling this rose petal spice blend "za'atar" is confusing. As such, don't buy za'atar from a middle eastern grocery store for this recipe-- the taste profile will not be as intended.You must make it yourself.

Connie7 years ago

1Tablespoon Rose Water is EXTREMELY strong flavor; inedible, even when added more labneh to dilute it. Tastes like soapy perfume. Please add a note to recipe that there are different strengths of rose water and start with a much lower level. I had high hopes for this recipe and wasted a lot of time (homemade labneh) and money.

LuluDC11 months ago

Absolutely our favorite new summer salad/side. I adjusted quantities as there is just the two of us. Labneh and za’atar both available at WF, so it’s quick and easy and so tangy and refreshing. We are amazed at how delicious pickled cherries are! Definitely a keeper.

janisani1 year ago

this is not as "different" as it sounds. the lightly pickled cherries are gorgeous and deliciously sweet and savory. the cukes are familiar, the labne rich and fragrant. nice with flatbreads. I forgot the za'atar, don't think it's necessary. oh, and you will find the labne near the cream cheese in most regular markets. it's in a carton like the 16 ounce sour cream.

SW1 year ago

Wow this is one of the most inventive dishes I've ever made/eaten. Perfect for a sweltering summer day. I made one portion so just estimated everything. It was perfect. I also only had regular yogurt so used it. The result was that the yogurt served more as a sauce/dressing than anything else—or perhaps a chilled soup. Regardless, it was great and I'm looking forward to making it again tomorrow. I'm sure labne would be preferable though. I used zataar that my friend brought back from Jordan.

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