Deconstructed Mediterranean Mezze Bowl with House-Cured Olives and Preserved Lemon Labneh
15min
15min
4
320
Chef's Note
For an authentic touch, prepare the labneh 24 hours in advance for a thicker, creamier texture. The key to this dish is balancing the bright acidity of the preserved lemon with the richness of the labneh. Each component should be seasoned individually to create layers of flavor that harmonize when combined.
Tags
Ingredients
2 cups Greek yogurt
1 tablespoon preserved lemon
1 clove garlic
3 tablespoons extra virgin olive oil
2 teaspoons za'atar spice blend
1/2 cup kalamata olives
1 medium cucumber
1 cup cherry tomatoes
1 medium red bell pepper
1/4 cup red onion
1/4 cup fresh mint leaves
1/4 cup fresh parsley
2 tablespoons lemon juice
1 cup hummus
2 pieces pita bread
1 teaspoon sumac
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup pomegranate seeds
Instructions
- 1
Prepare the preserved lemon labneh: Line a fine-mesh strainer with cheesecloth and place over a bowl. Add 2 cups of Greek yogurt to the cheesecloth, cover, and refrigerate for at least 2 hours (can be done ahead of time).
- 2
Transfer the strained yogurt (labneh) to a bowl. Finely mince 1 tablespoon of preserved lemon and 1 clove of garlic, then fold into the labneh with 1 tablespoon of extra virgin olive oil and 1/2 teaspoon of sea salt.
- 3
For quick-cured olives: Pit and halve 1/2 cup of kalamata olives, then toss with 1 tablespoon of extra virgin olive oil, 1 teaspoon of za'atar, and 1/4 teaspoon of black pepper. Let marinate while preparing other components.
- 4
Dice 1 medium cucumber and 1 medium red bell pepper into 1/2-inch pieces. Halve 1 cup of cherry tomatoes. Thinly slice 1/4 cup of red onion. Place each vegetable in separate sections of your serving bowls.
- 5
Finely chop 1/4 cup each of fresh mint leaves and parsley. Reserve some whole leaves for garnish.
- 6
Cut 2 pieces of pita bread into triangles. Brush with remaining 1 tablespoon of olive oil mixed with 1 teaspoon of za'atar. Toast in a 375°F oven for 5-7 minutes until crisp.
- 7
In each bowl, arrange a dollop of preserved lemon labneh, a portion of house-cured olives, and the prepared vegetables in separate sections.
- 8
Add a generous spoonful of hummus to each bowl.
- 9
Drizzle each bowl with the remaining olive oil and 2 tablespoons of fresh lemon juice.
- 10
Garnish with pomegranate seeds, reserved herb leaves, a sprinkle of sumac, and the remaining za'atar.
- 11
Serve immediately with the toasted pita triangles on the side.
Nutrition Information (per serving)
320
12g
28g
18g
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