Photo: Justin Walker
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.
