HERBED LABNEH WITH PRESERVED LEMON
Steps:
- Season labneh with salt and pepper and add lemon juice to taste. Thin with water until the consistency of sour cream. Process garlic, parsley, mint, 2 Tbsp. preserved lemon, chopped chile, cumin, and oil in a food processor until smooth; season with salt and pepper. Stir two-thirds of herb mixture into labneh. Drizzle with remaining herb mixture and top with sliced chile and more preserved lemon.
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