Photo: Justin Walker
Active Time
5 Mins
Total Time
5 Mins
Yield
Serves 8 (serving size: 2 tbsp. labneh)

This is the ideal condiment: It’s tangy, rich, fatty, salty, and lemony, all without trying too hard. You can thin it out with some buttermilk for dressing crunchy lettuces, or served as-is in dip form to pair with flatbread and raw veggies. If you crave a super-silky texture, run this through the food processor rather than mixing in a bowl. The preserved lemons bring plenty of salt to the mix, so no need to add more.

How to Make It

Combine labneh and preserved lemon in a medium bowl; season with black pepper. Place mixture in a serving bowl. Drizzle with olive oil; sprinkle with ground turmeric, if desired. Serve with flatbreads and vegetables.

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