CUCUMBERS WITH LABNEH AND CHERRIES

Cucumbers With Labneh and Cherries image

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.

Provided by Oliver Strand

Categories dinner, lunch, snack, dips and spreads, pickles, appetizer, side dish

Time 35m

Yield 6 servings

Number Of Ingredients 21

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

Steps:

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.)
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.)
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.)
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.
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.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 7 grams, Carbohydrate 34 grams, Fat 13 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 936 milligrams, Sugar 24 grams