Cucumbers With Labneh and Cherries

Recipe from Sara Kramer

Adapted by Oliver Strand

Published July 11, 2017

  • Jessica Emily Marx for The New York Times
Media 1 of 1
Total Time
35 minutes
Rating
5(117)
Comments
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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

  • 2 cups sweet cherries, halved and pitted

  • 1 tablespoon red wine vinegar

  • 1 tablespoon sugar

  • ¼ teaspoon salt

FOR THE ZA'ATAR

  • 2 tablespoons raw sesame seeds, ground

  • 1 tablespoon whole toasted sesame seeds

  • ¾ cup dried rose petals, roughly ground

  • 1 ½ teaspoons sumac

  • 1 teaspoon parsley seeds, ground, or toasted crushed fennel seeds

  • ¼ teaspoon salt

FOR THE ROSE WATER LABNEH

  • 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

FOR THE CUCUMBERS

  • 9 to 12 Persian cucumbers, rinsed and cut on the bias into ½-inch slices

  • Juice of 2 lemons

  • Olive oil

  • Salt

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

35 grams carbs; 13 milligrams cholesterol; 279 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 14 grams fat; 5 grams fiber; 977 milligrams sodium; 10 grams protein; 25 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.)

  2. 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.)

  3. 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.)

  4. 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.

  5. 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.

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Ratings

5 out of 5
117 user ratings
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Comments

Liane

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.

Topkapi

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.

Connie

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.

LuluDC

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.

janisani

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.

SW

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.

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Credits

Adapted from Sara Kramer, Kismet, Los Angeles

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