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Labneh, candied garlic and dill cucumbers
2025-03-07
https://www.metro.ca/userfiles/image/recipes/concombres-labneh-12360.jpg
PT20M
PT30M
PT50M
Peel and cut the garlic cloves. Halve them in order to degerm them.Pour the olive oil into a small saucepan. Add the garlic clove halves. Caramelize them over low heat for at least 30 minutes or until golden and very tender. Strain, setting aside both the garlic and the flavoured oil.Place the labneh in a bowl, adding the lime juice and half the garlic-flavoured olive oil. Mix well until smooth. Season to taste and refrigerate.Halve the cucumbers lengthwise and plate them in a large serving dish, skin side down. Season the cucumber flesh and top with a dash of garlic-flavoured olive oil.Remove and discard the dill and parsley stalks. Coarsely tear the dill and parsley leaves and sprinkle these over the cucumbers. Top with the candied garlic. Using a spoon or a baster, finish with the lemon labneh on top.Source : Martin Juneau
4
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12 Lebanese cucumbers
200 g labneh
1 head of Garlic
1 lime
50 mL olive oil
8 sprigs of dill
8 stalks of italian parsley
fleur de sel, to taste
black pepper, to taste
Labneh, candied garlic and dill cucumbers
4
Appetizers - Accompaniments
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME
Ingredients
-
12
Lebanese cucumbers
-
200 g
labneh
-
1
head of Garlic
-
1
lime
-
50 mL
olive oil
-
8
sprigs of dill
-
8
stalks of italian parsley
-
fleur de sel, to taste
-
black pepper, to taste
Preparation
Peel and cut the garlic cloves. Halve them in order to degerm them.
Pour the olive oil into a small saucepan. Add the garlic clove halves. Caramelize them over low heat for at least 30 minutes or until golden and very tender. Strain, setting aside both the garlic and the flavoured oil.
Place the labneh in a bowl, adding the lime juice and half the garlic-flavoured olive oil. Mix well until smooth. Season to taste and refrigerate.
Halve the cucumbers lengthwise and plate them in a large serving dish, skin side down. Season the cucumber flesh and top with a dash of garlic-flavoured olive oil.
Remove and discard the dill and parsley stalks. Coarsely tear the dill and parsley leaves and sprinkle these over the cucumbers. Top with the candied garlic. Using a spoon or a baster, finish with the lemon labneh on top.
Source : Martin Juneau
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
