Cucumbers With Labneh and Cherries

Name: Cucumbers With Labneh and Cherries
Total time: 35 min
Yield: 6 servings
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

Recipe from Sara Kramer

Adapted by Oliver Strand

Cucumbers With Labneh and Cherries — Jessica Emily Marx for The New York Times

Total Time: 35 minutes
Rating: 5(107)
Notes: Read community notes

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. —Oliver Strand

Featured in: Sara Kramer, a New York Native, Finds Herself at Home in Los Angeles

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Ingredients

Yield:6 servings

For the Cherries

2cups sweet cherries, halved and pitted
1tablespoon red wine vinegar
1tablespoon sugar
¼teaspoon salt

For the Za'atar

2tablespoons raw sesame seeds, ground
1tablespoon whole toasted sesame seeds
¾cup dried rose petals, roughly ground
1½teaspoons sumac
1teaspoon parsley seeds, ground, or toasted crushed fennel seeds
¼teaspoon salt

For the Rose Water Labneh

2cups labneh
1teaspoon salt
Zest of 2 lemons
2cloves garlic, grated on a Microplane
1tablespoon rose water
2teaspoons honey
Black pepper, to taste

For the Cucumbers

9 to 12Persian cucumbers, rinsed and cut on the bias into ½-inch slices
Juice of 2 lemons
Olive oil
Salt

Ingredient Substitution Guide

Preparation

Step 1
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.)
Step 2
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.)
Step 3
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.)
Step 4
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.
Step 5
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.

Ratings

5 out of 5

107 user ratings

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Private Notes

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Cooking Notes

Liane6 years ago

Labneh is yogurt "cheese" - strain yogurt in cheesecloth for 8-12 hours in the fridge; or 24 hours for extra-thick labneh. You can also add in a little bit if lemon juice and salt if you like before straining. I make it myself using lactose-free Greek yogurt to accommodate my dietary needs.

Topkapi6 years ago

The "za'atar" in this recipe isn't really za'atar. The word means "thyme" in Arabic and is often used to refer to a thyme based spice blend that includes sesame and sumac. This recipe seems to have a fusion cooking version of za'atar spice that substitutes rose petals for the usual thyme. Calling this rose petal spice blend "za'atar" is confusing. As such, don't buy za'atar from a middle eastern grocery store for this recipe-- the taste profile will not be as intended.You must make it yourself.

Connie6 years ago

1Tablespoon Rose Water is EXTREMELY strong flavor; inedible, even when added more labneh to dilute it. Tastes like soapy perfume. Please add a note to recipe that there are different strengths of rose water and start with a much lower level. I had high hopes for this recipe and wasted a lot of time (homemade labneh) and money.

Vernonstwhiz6 years ago

Could somebody please explain what Labneh is, where it can be found, or if there is a substitute???
Is is a sort of yogurt?

Can I dry my own rose petals?
I've never seen parsley seeds in any store...wish me luck.
I've seen Za'atar pre-made in a package, but freshly made is probably best.

May I suggest salting the cucumbers for a half hour or so, rinsing them in water and then hand squeezing excess H20. I find that this helps with crispiness.
Fascinating recipe... Lebanese?

Lily6 years ago

I was surprised by how good this is! The cherries are really the homerun of this dish. I actually used sherry vinegar which is a little sweeter than red wine vinegar and cut down the sugar by a little. You don't HAVE to use labneh. I found that the labneh didn't add anything that a thick yogurt couldn't have added instead.

karen5 years ago

Everyone found this divine. I used peaches, champagne vinegar, a little less sugar.

Elizabeth4 years ago

Sami Tamimi's new cookbook "Falastin" has a super-simple, user-friendly recipe for homemade Labneh, which I made with fat-free Greek yogurt. Recommend.

Ann6 years ago

You can buy already preoared Za'atar at Pensy's

LuluDC1 month ago

Absolutely our favorite new summer salad/side. I adjusted quantities as there is just the two of us. Labneh and za’atar both available at WF, so it’s quick and easy and so tangy and refreshing. We are amazed at how delicious pickled cherries are! Definitely a keeper.

janisani1 year ago

this is not as "different" as it sounds. the lightly pickled cherries are gorgeous and deliciously sweet and savory. the cukes are familiar, the labne rich and fragrant. nice with flatbreads. I forgot the za'atar, don't think it's necessary. oh, and you will find the labne near the cream cheese in most regular markets. it's in a carton like the 16 ounce sour cream.

SW1 year ago

Wow this is one of the most inventive dishes I've ever made/eaten. Perfect for a sweltering summer day. I made one portion so just estimated everything. It was perfect. I also only had regular yogurt so used it. The result was that the yogurt served more as a sauce/dressing than anything else—or perhaps a chilled soup. Regardless, it was great and I'm looking forward to making it again tomorrow. I'm sure labne would be preferable though. I used zataar that my friend brought back from Jordan.

Amy2 years ago

Make your own labneh w/ Fage 5% yogurt!! I actually make my own labneh, which is the easiest thing ever. I use about 3/4 tsp fine salt to approx 1/2 the tub, whisk, and transfer to a double layer square of cheesecloth. Secure and set in a mesh strainer over a bowl on the counter for a few hours, or in the fridge if it's hot in your climate. Strain longer for firmer cheese. Also works great as a cream cheese substitute. You can avoid a trip to the store or too much work at once with this recipe!

Elizabeth4 years ago

Sami Tamimi's new cookbook "Falastin" has a super-simple, user-friendly recipe for homemade Labneh, which I made with fat-free Greek yogurt. Recommend.

Kris4 years ago

This was SO good and so simple! The lemon juice and red wine vinegar cut through the creaminess of the lebnah so beautifully. This was a great way to use up those cherries from my CSA box. I didn’t have rose water, but it still turned out delicious. Picked up some falafel and pita from a local joint and made a NIGHT of it.

karen5 years ago

Everyone found this divine. I used peaches, champagne vinegar, a little less sugar.

Deb6 years ago

Delicious. We served it with toasted pita. I prepared half for serving so we could enjoy some the next day. Would make again.

Connie6 years ago

Topkapi6 years ago

Louise6 years ago

Any other recipes for the rose-petal za'atar? The recipe makes 1 cup (to be used within a week), and calls for 1 teaspoon. Maybe not designed with the home cook in mind?

Susan6 years ago

This recipe is AHMAAAZING!!!!!!!! Sarah Kramer is a genius! Thank you soo much!

Lily6 years ago

RoseDZ6 years ago

Labneh can be found at Smart & Final. Sometimes the bigger grocery stores carry the ARZ or KAROUN brands.

Ann6 years ago

You can buy already preoared Za'atar at Pensy's

Read6 years ago

The Penzey's za'atar is very different from this.

mezzodiva546 years ago

Penzeys? Not so easy for NYC dwellers, but surely there are middle eastern markets in Manhattan.

Ann6 years ago

Penzey's (and Kalustyan's) offer more traditional forms of zaatar, featuring thyme or related herbs (hyssop, thyme, marjoram, oregano), sumac, and toasted sesame seeds. This dish might well be good with that mix, too, but what's described sounds very different and I'd like to give it a try.

And yes, it's easy to make labneh at home. I haven't done it with Greek yogurt but with good quality full fat plain yogurt.

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