Lemon-Miso-Labneh-Baked Fish With Turmeric-Parsley Vinaigrette

Lemon-Miso-Labneh-Baked Fish 

                             With Turmeric-Parsley Vinaigrette 
A medley of offbeat flavors comes together seamlessly in this fish dish. Taking inspiration from Persian cuisine, this way of cooking fish in yogurt yields tender-moist results. The flavour factor is amped up with the addition of salty, umami-tasting miso and a drizzle of a zippy herbaceous vinaigrette. It’s excellent served over sturdy salad greens like arugula or enjoy it with aromatic rice. Serves.
Ingredients

Sauce:
14 oz (400 g) labneh
1/4 cup (60 mL) white miso
1 lemon
1-lb (455-g) side wild salmon

Turmeric-Parsley Vinaigrette  
1/4 cup (60 mL) finely chopped shallots
1/4 cup (60 mL) sliced parsley
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) white wine vinegar
1 tbsp (15 mL) liquid honey
1 tsp (5 mL) ground turmeric
1/2 cup (125 mL) olive oil
Salt and pepper to taste
Directions:
Preheat oven to 375°F (191°C).

Stir labneh with miso in a medium-size bowl until evenly mixed.
Cut five thin slices from lemon. Add fish to a 9 × 13–inch (3-L)
baking dish. Pour and spread labneh mixture around (not over) the fish

Top fish with lemon slices. Bake in centre of preheated oven until a
knife inserted into thickest part of fish and held for 10 seconds comes
out warm, 15 to 20 minutes.

Meanwhile, stir shallots with parsley, lemon juice, vinegar, honey
and turmeric in a small bowl. Slowly whisk in oil until evenly mixed.
Stir in salt and pepper to taste.

When salmon is ready, spread labneh on serving plates or a platter.
Cut fish into four pieces and set over labneh. Serve drizzled with
vinaigrette.  Serves 4

No-Cook Beet and Labneh Dip

No-Cook Beet and Labneh Dip

Get all the flavour of fresh, earthy beets without all the work with this delightful, layered dip that comes together quickly, thanks to precooked beets. Look for them in the produce section of your local grocery store. Contrast their flavour with creamy labneh and tangy goat cheese before sprinkling everything with a good dose of olive oil and fresh herbs. Makes 10 to 12 servings as an appetizer

Ingredients:

1 cup (250 mL) labneh

5 oz (140 g) goat cheese

4 small or medium precooked beets

3 tbsp (45 mL) good-quality olive oil plus 1 to 2 tbsp (15 to 30 mL) 

    more for drizzling 

2 tbsp (30 mL) freshly squeezed lemon juice

1/4 tsp (1 mL) kosher or fine sea salt plus a pinch or two more for  

    finishing

2 tbsp (30 mL) coarsely chopped shelled pistachios

1 to 2 tbsp (15 to 30 mL) chopped dill                                                 Directions: 

In a food processor, whirl labneh with goat cheese until mixed. Scrape into a rimmed serving dish or wide serving bowl. Spread to edges. Add beets to processor (there’s no need to wash the food processor bowl; just scrape out as much of the labneh mixture as possible).

Whirl beets with 3 tbsp (45 mL) olive oil, 2 tbsp (30 mL) lemon juice and 1/4 tsp (1 mL) salt until fairly smooth. Scrape into a mound in centre of labneh mixture. Drizzle with olive oil and sprinkle with a pinch or two of salt, then pistachios and dill. Serve with pretzel crackers or pita chips.

Makes 2 1/2 cups (625 mL) dip for 10 to 12 appetizer servings

Lebanese Fattah: Chickpeas, pita chips, and labneh with garnishes

Lebanese Fattah:  

Chickpeas, Pita Chips, 

And Labneh With Garnishes

This dish comes together quickly when you have a well-stocked larder with labneh, chickpeas, and pita chips. I like to make these regularly and keep them on hand at all times! You can use peeled chickpeas, my favorite, but from dry or canned will work fine here too. Add fried eggplant, roasted chicken or lamb for extra oomph.

Serves: 2
Ingredients:
For the chickpeas:
2 cups chickpeas
½ cup water
Big pinch kosher salt
1 tablespoon extra-virgin olive oil

For the labneh:
1 cup labneh
1 clove garlic, minced
½ teaspoon kosher salt
Squeeze of lemon juice

For the garnishes:
Pita chips
Scallions, thinly sliced
Radish, grated
Pine nuts, toasted
Fresh mint, finely chopped
Pomegranate seeds 

*

Instructions:
In a small saucepan, heat the chickpeas with the water and salt until warmed through. Strain the chickpeas and in a small bowl, stir in the olive oil

Mix the labneh with the garlic, salt, and lemon juice.

In two lovely bowls, mound the warm chickpeas in the center. Spoon a big dollop of labneh on top. Surround the chickpeas with the pita chips, scallions and radish, then garnish with pine nuts, fresh mint, and pomegranate seeds. Serve immediately.







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