Labneh with Confit Tomatoes and Garlic

Food Recipes from around the world

Category: Main Dish - (647)
Origin: Palestine, Lebanon, Syria
Source: Fatimah

Picture plump cherry tomatoes and roasted garlic cloves bathed in rich olive oil, drizzled with tantalizing pomegranate molasses, and spiced up with the fiery embrace of shatta. Seasoned with a pinch of salt, black pepper, and zesty sumac; it’s a symphony of flavors. Finish with a flourish of chopped mint and crunchy pine nuts for a culinary journey you won’t soon forget. Servings: 4

Ingredients:

- 10 ounces cherry tomatoes
- 1 cup labneh
- 5 large garlic cloves
- 2 tablespoons olive oil
- 1 tablespoon pomegranate molasses
- 2 tablespoons shatta or more to taste
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon sumac
- 1 tablespoon chopped mint
- Toasted pine nuts for topping

Preparation:

- Add the tomatoes to a baking dish.
- Sprinkle in the salt, black pepper, sumac, olive oil, and pomegranate molasses, followed by the shatta (spicy Middle Eastern sambal olek.)
- Add the garlic and mix everything together well.
- Bake at 425℉ uncovered for 20 minutes, or until the tomatoes are soft and mushy.
- In a serving platter, spread the labneh evenly.
- Top it with the baked cherry tomatoes and garlic.
- Drizzle it with the tomato liquid, and for that perfect finishing touch, add some toasted pine nuts, chopped fresh mint, and a sprinkle of sumac.

Nutrition Values:

Calories: 121 per serving