Ratings
5
out of 5
101
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Liane
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.
Topkapi
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.
Connie
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.
Vernonstwhiz
Could somebody please explain what Labneh is, where it can be found, or if there is a substitute???
Is is a sort of yogurt?
Can I dry my own rose petals?
I've never seen parsley seeds in any store...wish me luck.
I've seen Za'atar pre-made in a package, but freshly made is probably best.
May I suggest salting the cucumbers for a half hour or so, rinsing them in water and then hand squeezing excess H20. I find that this helps with crispiness.
Fascinating recipe... Lebanese?
Lily
I was surprised by how good this is! The cherries are really the homerun of this dish. I actually used sherry vinegar which is a little sweeter than red wine vinegar and cut down the sugar by a little. You don't HAVE to use labneh. I found that the labneh didn't add anything that a thick yogurt couldn't have added instead.
karen
Everyone found this divine. I used peaches, champagne vinegar, a little less sugar.
Elizabeth
Sami Tamimi's new cookbook "Falastin" has a super-simple, user-friendly recipe for homemade Labneh, which I made with fat-free Greek yogurt. Recommend.
Ann
You can buy already preoared Za'atar at Pensy's
janisani
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.
SW
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.
Amy
Make your own labneh w/ fa*ge 5% yogurt!! I actually make my own labneh, which is the easiest thing ever. I use about 3/4 tsp fine salt to approx 1/2 the tub, whisk, and transfer to a double layer square of cheesecloth. Secure and set in a mesh strainer over a bowl on the counter for a few hours, or in the fridge if it's hot in your climate. Strain longer for firmer cheese. Also works great as a cream cheese substitute. You can avoid a trip to the store or too much work at once with this recipe!
Elizabeth
Sami Tamimi's new cookbook "Falastin" has a super-simple, user-friendly recipe for homemade Labneh, which I made with fat-free Greek yogurt. Recommend.
Kris
This was SO good and so simple! The lemon juice and red wine vinegar cut through the creaminess of the lebnah so beautifully. This was a great way to use up those cherries from my CSA box. I didn’t have rose water, but it still turned out delicious. Picked up some falafel and pita from a local joint and made a NIGHT of it.
karen
Everyone found this divine. I used peaches, champagne vinegar, a little less sugar.
Deb
Delicious. We served it with toasted pita. I prepared half for serving so we could enjoy some the next day. Would make again.
Connie
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.
Topkapi
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.
Louise
Any other recipes for the rose-petal za'atar? The recipe makes 1 cup (to be used within a week), and calls for 1 teaspoon. Maybe not designed with the home cook in mind?
Susan
This recipe is AHMAAAZING!!!!!!!! Sarah Kramer is a genius! Thank you soo much!
Lily
I was surprised by how good this is! The cherries are really the homerun of this dish. I actually used sherry vinegar which is a little sweeter than red wine vinegar and cut down the sugar by a little. You don't HAVE to use labneh. I found that the labneh didn't add anything that a thick yogurt couldn't have added instead.
RoseDZ
Labneh can be found at Smart & Final. Sometimes the bigger grocery stores carry the ARZ or KAROUN brands.
Ann
You can buy already preoared Za'atar at Pensy's
Read
The Penzey's za'atar is very different from this.
mezzodiva54
Penzeys? Not so easy for NYC dwellers, but surely there are middle eastern markets in Manhattan.
Ann
Penzey's (and Kalustyan's) offer more traditional forms of zaatar, featuring thyme or related herbs (hyssop, thyme, marjoram, oregano), sumac, and toasted sesame seeds. This dish might well be good with that mix, too, but what's described sounds very different and I'd like to give it a try.
And yes, it's easy to make labneh at home. I haven't done it with Greek yogurt but with good quality full fat plain yogurt.
Vernonstwhiz
Could somebody please explain what Labneh is, where it can be found, or if there is a substitute???
Is is a sort of yogurt?
Can I dry my own rose petals?
I've never seen parsley seeds in any store...wish me luck.
I've seen Za'atar pre-made in a package, but freshly made is probably best.
May I suggest salting the cucumbers for a half hour or so, rinsing them in water and then hand squeezing excess H20. I find that this helps with crispiness.
Fascinating recipe... Lebanese?
Liane
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.
UPSTATER
LABNEH: Yogurt Cheese- Most of the middle-east (occasionally some South Asian) grocery stores carry them in the dairy section. You may be able to buy some of the other ingredients in these stores as well
Ed Abington
I have been eating zaatar for years. It is a staple in the Levant and can be used in many ways. Zaatar from a good Arab or Lebanese market should be very good and much easier than making your own. Look up zaatar marinated grilled chicken or just dip Arab bread (pita) in a little olive oil and than dip the bread in zaatar. Delicious.
Private notes are only visible to you.
