INGREDIENTS
¼ to ? cup plus 1 Tbsp. olive oil, divided
2 sliced jalapenos
2 garlic cloves
1 bunch cilantro (about ¾ cup)
1 bunch parsley (about ¾ cup)
½ tsp. chili flakes
½ tsp. ground cumin
¼ tsp. ground cardamom
Pinch of kosher salt
Pinch of sugar1 cup labneh
1 Tbsp.pomegranate molasses
Warm pita bread or pita chips, for serving
PREPARATION
• First, make the zhoug by combining Œ to ? cup olive oil, the jalapenos, garlic cloves, cilantro, parsley, chili flakes, cumin, cardamom, salt and sugar in a food processor and pulse until the mixture reaches the texture of pesto. Add additional olive oil until the desired consistency is reached. Reserve 1 tablespoon zhoug; store the rest for another use.
• Spread the labneh in a shallow dish, drizzle with the reserved zhoug, the remaining 1 tablespoon olive oil and the pomegranate molasses. Serve with warm pita bread or pita chips.
This article appears in April 2019.