Prep Time: 20 min
Total Time: 145 min
Yield: 19
Preserved lemons, a culinary gem from North African and Middle Eastern cuisines, bring a delightful tang and depth to this exquisite Preserved Lemon & Spinach Labneh. The preserved lemon, with its intense citrusy flavor and briny kick, adds a unique and vibrant dimension to this creamy dish. the creaminess of labneh, the earthiness of sautéed spinach, and the bold zing of preserved lemon. It's a flavor explosion that's beautifully mellowed by the generous drizzle of extra virgin olive oil. And let's not forget the aromatic Aleppo pepper and delicate dried flowers, which turn this dish into a visual masterpiece as well.
Served with warm, toasted pita bread, this recipe takes you on a journey through the Mediterranean with every bite. It's an appetizer that's not just pleasing to the palate but also to the eye, making it perfect for gatherings and special occasions.
2 cups labneh
3 cups fresh spinach, chopped
1 preserved lemon, chopped
2 cloves garlic, minced
Salt and pepper, to taste
Extra virgin olive oil
Aleppo pepper, for garnish
Edible dried flowers, for garnish
1/2 cup + 1/8 cup water (lukewarm)
1/2 tablespoon active dry yeast
1 tablespoon sugar
1 3/4 cup all-purpose flour
1 teaspoon salt
1 1/2 tablespoons olive oil
In a bowl of a stand mixer, add the lukewarm water, yeast and sugar. Mix and let sit for about 10 minutes. Add the flour, olive oil and salt. With the hook attachment, knead until the dough comes together.
Transfer the dough to a working surface and knead the dough for about 5 minutes until smooth and elastic.
Place the dough in a greased bowl and cover it with a clean cloth. Let it rise for 1 hour or until doubled in size.
Punch the air out of the dough. Divide the dough into 6 equal portions. Roll each portion into a small ball. Cover with the towel and let sit for about 20 minutes.
Roll each portion into a circle, about 1/4-inch thick. Cover again and let sit for another 20 minutes.
Heat up a non skillet pan over medium heat. Place one rolled dough at a time onto the pan. Cook on one side for about one minute. Flip and cook for another two minutes. Flip again and cook until the bread puffed up.
Wrap the pita with a clean towel and cook the rest of the doughs.
In a large skillet add the chopped spinach and cook for 2-3 minutes, or until it wilts. Season with a pinch of salt and pepper. Remove the spinach from the heat and let it cool for a few minutes.
In a large mixing bowl, combine the labneh, chopped preserved lemon, sautéed spinach and garlic. Mix well to ensure the ingredients are evenly distributed. Taste and adjust the salt and pepper to your preference.
Spread the labneh mixture evenly on a serving plate.
Drizzle a generous amount of extra virgin olive oil over the labneh mixture.
Sprinkle Aleppo pepper over the labneh for a touch of heat. Then scatter dried edible flowers over the top.
Serve the Labneh immediately with warm pita bread and enjoy!
