Labneh Dip With Sizzled Scallions and Chile
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅓cup olive oil
- 4scallions (or green garlic), white and light green parts, thinly sliced
- 1teaspoon red-pepper flakes
- 2tablespoons finely chopped fresh cilantro (leaves and tender stems) or chives, plus more for garnish
- Flaky sea salt
- Freshly ground black pepper
- 2cups labneh, full-fat Greek yogurt or sour cream
- 2tablespoons fresh lemon juice
Nutritional analysis per serving (4 servings)
293 calories; 26 grams fat; 7 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 11 grams protein; 432 milligrams sodium
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
- Step 1
Heat the olive oil, scallions, red-pepper flakes and cilantro in a small pot over medium-low heat. Cook, swirling occasionally, until the scallions and red-pepper flakes start to visually and audibly sizzle and frizzle and turn the oil a bright, fiery orange. Remove from the heat, and let cool enough to taste without burning your mouth, then season with salt and pepper.
- Step 2
Combine the labneh and lemon juice in a medium bowl, and season with salt and pepper. Spoon into a bowl and swirl in the sizzled scallion mixture. Top with extra cilantro, if you like.
- Sizzled scallion oil can be made up to a week ahead, wrapped tightly, and refrigerated. Labneh can also be seasoned a week ahead, wrapped tightly, and refrigerated. Combine the two just before serving.
Private Notes
Comments
I had to do the oil 3 times before I could use it, because the onions and flakes burned the first two times. In the end, I just infused the oil with the chilli flakes overnight in room temperature and just lightly fried the onions in it the next day. Delicious, though!
I just made this from her new cookbook, where it appears as written here. She should have indicated a range of time for the oil to be on the heat. Like others, mine never did turn color, and the cilantro turned black. I think it will taste good, but the instructions are quite ambiguous.
The color of the oil will depend on your pepper flakes (eg how fresh they are). You want to pull it before the onions/cilantro start to brown. Delicious!
Oh, I just adore this recipe. it's essentially like Vietnamese scallion oil, in yogurt dip form. Made it for my family and it was a hit. what I do: I infuse the chili flakes in the oil (I use avocado) over medium low heat first, until it starts to develop the reddish color. Then I add in the chopped scallions, some salt, a dash of MSG, and mix it over the heat until the onions cook just a bit. (maybe 2 minutes?). I take it off the heat and mix in the cilantro after, and combine with the yogurt mix. Perfection.
Kashmiri chili powder and Aleppo chili pepper made a nice orange color without having to sauté the scallions too long in this recipe.
This is my most repeated recipe. Huge crowd pleaser, especially when made with 0% greek yogurt because it's "healthy". Also great with homemade chicken shawarma.