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
- In a small bowl, mix the labneh with half of the lemon juice and the sea salt. Refrigerate until needed.
- 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.
- Dollop and swirl the labneh onto a large serving plate. Top with the blistered shishitos and drizzle with more olive oil.
- Sprinkle with sumac, lemon zest and more flaky salt. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mizrahi