Wild garlic labneh, green shatta and za'atar pangrattato
Ayesha Kalaji serves confit garlic, green chilli shatta (Middle Eastern hot sauce) and a za'atar pangrattato on wild garlic labneh. In a sterilised container, toss the chillies with the salt, then cover and refrigerate for 3 days After 3 days, the chillies will have slightly softened and their heat will have tempered. …
- 600g of labneh
- fresh coriander leaves, to garnish
- sumac, to serve
- 200g of green chillies, washed and finely sliced
- 12g of fine salt
- 35ml of cider vinegar
- 5ml of lemon juice, about 1 tsp
- olive oil, to cover
- 200g of garlic
- 500ml of rapeseed oil
- 1 sprig of thyme, small
- 1/2 tsp flaky sea salt
- 50g of wild garlic, washed and well dried
- 25g of rapeseed oil
- 80g of panko breadcrumbs
- 15g of za'atar, (Ayesha uses Shorkk brand)
- 2g of fine salt
- 2g of flaky sea salt
- 250ml of whey, created from the labneh-making process
- 40g of caster sugar
- 1 lemon, zested
- 10ml of lemon juice
- Start the green shatta 3 days before you want to serve. In a sterilised container, toss the chillies with the salt, then cover and refrigerate for 3 days
- After 3 days, the chillies will have slightly softened and their heat will have tempered. Place the salted chillies in a blender with the vinegar and lemon juice and blend to a coarse paste. Transfer the shatta to a container and cover the surface with olive oil. Cover and store in the fridge – this will make more than you need
- For the confit garlic, combine all the ingredients in a saucepan and cook on a very low heat for 45-60 minutes, until the garlic is soft, tender and spreadable. Cool and store in the oil in the fridge. This will make more than you need
- For the labneh, first make a wild garlic purée by placing the wild garlic and rapeseed oil in a blender or food processor and blending until smooth. Fold 30g of this through the labneh and set aside (you will have leftover purée)
- For the za'atar pangrattato, heat 20g of the confit garlic oil in a frying pan. Add the panko and toast until golden and crisp, then stir through the za'atar and salts. Remove from the heat and cool completely. Set aside
- For the whey caramel, if making, combine the whey, caster sugar and lemon zest in a saucepan. Reduce it gently to a thick, glossy, caramel-like consistency (it almost looks like Vaseline in texture). Once you’re happy with the consistency, add the lemon juice
- To serve, spoon the labneh onto plates creating a well in the centre of each with the back of a spoon. Add some confit garlic, shatta, whey caramel (if using) and some confit garlic oil. Finish with the za'atar pangrattato, some coriander and a pinch of sumac
Transfer the shatta to a container and cover the surface with olive oil. Cover and store in the fridge – this will make more than you need For the confit garlic, combine all the ingredients in a saucepan and cook on a very low heat for 45-60 minutes, until the garlic is soft, tender and spreadable.
This will make more than you need For the labneh, first make a wild garlic purée by placing the wild garlic and rapeseed oil in a blender or food processor and blending until smooth. Fold 30g of this through the labneh and set aside (you will have leftover purée) For the za'atar pangrattato, heat 20g of the confit garlic oil in a frying pan.
Add the panko and toast until golden and crisp, then stir through the za'atar and salts. Set aside For the whey caramel, if making, combine the whey, caster sugar and lemon zest in a saucepan.
Reduce it gently to a thick, glossy, caramel-like consistency (it nearly looks like Vaseline in texture). Once you’re happy with the consistency, add the lemon juice To serve, spoon the labneh onto plates creating a well in the centre of each with the back of a spoon.
Add some confit garlic, shatta, whey caramel (if using) and some confit garlic oil. Finish with the za'atar pangrattato, some coriander and a pinch of sumac
