Cucumbers With Labneh And Cherries Recipes

CUCUMBERS WITH LABNEH AND CHERRIES

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.

CREAMY COLD CUCUMBER SOUP WITH LABNEH

Steps:

• Combine cucumber, almond milk, almonds, 1/2 cup mint leaves, garlic, salt, and pepper in a blender. Blend until smooth.
• Divide soup among 3 bowls. Add 1 tablespoon labneh to the middle. Garnish each bowl with 1 tablespoon olive oil and a few mint leaves.

CHICKEN THIGHS WITH SOUR CHERRIES AND CUCUMBER YOGURT

Steps:

• Heat oven to 425 degrees. Combine chicken and onion on a rimmed sheet pan. Toss with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Add tarragon and 1 1/2 tablespoons oil, and toss to combine. Let stand at room temperature while preparing other ingredients.
• In a small saucepan, combine vinegar, 2 tablespoons sugar, bay leaf and remaining 1 teaspoon salt over medium-high heat. Bring to a simmer, stirring frequently to dissolve sugar.
• Place sliced cucumbers in medium bowl. Add 2 tablespoons of the vinegar solution to cucumbers and toss. Set aside.
• Return pan to medium-low heat and add another tablespoon sugar. Once sugar dissolves, stir in cherries. Cook until cherries are slightly broken down, 3 to 4 minutes. Taste and add more sugar if the cherries still seem very tart. (You're not looking for them to be sweet, just balanced.)
• Spoon cherries and their juices around chicken and onions. (It's OK if some cherries are on top of chicken and onions.) Roast until chicken is cooked through and cherries and onions are lightly browned in spots, 30 to 35 minutes. Give the dish a big stir and spoon the savory pan juices all over the top of the chicken.
• While the chicken is roasting, stir yogurt and remaining 1 tablespoon oil into the bowl with the pickled cucumbers. Season with a large pinch of salt and black pepper. Refrigerate until ready to serve. Just before serving, stir well, taste and add more salt if needed.
• Top chicken and cherries with a large dollop of cucumber yogurt, more tarragon and a drizzle of olive oil, then sprinkle with flaky sea salt or more kosher salt, if you like.