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Photo credit Chaya Rapaport

Blistered Shishito Peppers with Labneh

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Smoky blistered shishito peppers served over creamy labneh, topped with flaky salt, sumac and lemon zest.

  • Total Time: 10 minutes
  • Yield: Serves 2

Ingredients

  • 1½ 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

Instructions

  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.
  • Author: Chaya Rappoport
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Appetizer
  • Method: Roasting
  • Cuisine: Mizrahi