Labneh Dip With Harissa-Spiced Cherry Tomato Sauce
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
15 mins
-
Total Time
20 mins
-
Servings
4
-
Calories
169 kcal
-
Cuisine
Mediterranean, Middle Eastern
Labneh Dip With Harissa-Spiced Cherry Tomato Sauce
Description
The Labneh Dip with Harissa-Spiced Cherry Tomato Sauce starts with a smooth layer of labneh, a strained yogurt known for its thick and creamy texture. The sauce is made by charring cherry tomatoes in olive oil to bring out their sweetness and adding sliced garlic, rose harissa paste, balsamic vinegar, maple syrup, and salt for complexity and balanced heat. Toasted nigella seeds and pine nuts are added for a nutty crunch and an earthy aroma.
The tomato sauce is partially crushed to maintain some texture with whole tomatoes remaining, yielding a rich, sweet, and spicy sauce to complement the silky labneh. This dip is commonly served with toasted flatbreads such as sourdough or pita, showcasing a combination of creamy, tangy, spicy, and nutty flavors.
The tomato sauce can be prepared in advance and served chilled or at room temperature. If labneh is unavailable, thick Greek yogurt can be used as a substitute, maintaining the creamy base.
Ingredients
- 1½ cups labneh
- 1 teaspoon nigella seeds , or cumin seeds
- 2 tablespoons pine nuts
Harissa-spiced tomato sauce
- 2 heaped cups cherry tomato or other small tomatoes
- 2 tablespoons extra virgin olive oil , divided
- 2 garlic crushed with the flat side of a knife and then sliced, cloves
- 1½ tablespoon harissa rose flavor
- ½ tablespoon balsamic vinegar
- 1 teaspoon maple syrup
- ½ teaspoon salt
To serve
- salt or regular sea salt (to taste, flaked maldon variety
- flatbread toasted (for sourdough bread
- pita bread
- sourdough bread
Instructions
- Spread the labneh across a shallow serving bowl or plate. Use the back of a large spoon to swirl waves into the labneh. Set it aside while you make the tomato sauce.
- Heat a skillet over medium-low heat. Once hot, toast the nigella seeds and pine nuts until golden, stirring or shaking the pan often – about 1 minute. Transfer the toasted nuts and spices to a small bowl to cool down.
- Return the skillet to the stove and increase the heat to high. Add the cherry tomatoes and cook until slightly charred – about 5 minutes – shaking the pan now and then.
- Turn the heat down to medium, and add 1 tablespoon of olive oil with the sliced garlic. Cook for another minute until the garlic is fragrant. Then add the rose harissa paste, balsamic vinegar, maple syrup and salt. Mix well.
- Squash roughly half the tomatoes with the back of your spatula. And cook until you have a sweet and sticky tomato sauce with a few whole cherry tomatoes – approximately 3 minutes. Then stir through another tablespoon of olive oil to loosen the sauce.
- Spoon the warm and spicy burst cherry tomato sauce over the thick and creamy labneh. Scatter with the pine nuts, toasted nigella seeds (or cumin) and a pinch of flaked salt. And serve immediately with flatbread, pita bread or toasted sourdough.
Notes
- The tomato sauce can be made a day ahead and served at room temperature if preferred.
- Use thick Greek yogurt instead of labneh if labneh is not available.
- Serve with toasted sourdough, pita, or other flatbreads for textural contrast and ease of scooping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 10g | 3% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 4mg | 1% |
| Sodium | 402mg | 17% |
| Potassium | 331mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 407IU | 8% |
| Vitamin C | 18mg | 20% |
| Calcium | 99mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
