Photo credit Chaya Rapaport
Prep Cook Yield Ready In
5 minutes 5-6 minutes 2 servings 10-15 minutes

Blistered Shishito Peppers with Labneh Recipe

Smoky and charred with a creamy base, this pairing is a match made in heaven.

I can never resist ordering shishitos when they’re on the menu. Small and bright green, biting into one is a thrill each time—though they’re mostly mild, one in ten of these wrinkly green peppers is very spicy. And that’s more than fine by me. I love a little heat, so I make sure to get my fill of these when they’re at their peak during the summertime.

My favorite way to prepare shishitos at home is to sear them. Just a few minutes in a searing hot pan is enough to blister them and impart smoky, charred flavor. For serving, I like an easy, lemony base of labneh. It’s a creamy, refreshing dip to swipe these shishitos through. Top it with plenty of flaky salt and sumac before eating fresh. 


  • 1 ½ cups labneh 
  • ¼ cup fresh lemon juice
  • ½ tsp fine sea salt
  • freshly ground black pepper
  • 2 Tbsp good quality olive oil
  • 2 cups shishito peppers, rinsed and dried 
  • Zest of one lemon 
  • Flaky salt and sumac, for sprinkling


  1. In a small bowl, mix the labneh with half of the lemon juice and the sea salt. Refrigerate until needed.
  2. Heat the olive oil in a pan over medium heat. Add the shishito peppers to the pan and sauté, tossing occasionally, until blistered and charred, 5-6 minutes. Squeeze the remaining lemon juice into the pan and season with sea salt and black pepper. Toss to combine and remove from the heat. 
  3. Dollop and swirl the labneh onto a large serving plate. Top with the blistered shishitos and drizzle with more olive oil. 
  4. Sprinkle with sumac, lemon zest and more flaky salt. Serve immediately.

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