Description
This Labneh Dip features creamy labneh topped with tender roasted radishes and a vibrant herbed oil infused with mint, scallions, cashews, and Aleppo pepper. Served with crispy za’atar- and smoked paprika-spiced lavash triangles, this Middle Eastern-inspired appetizer is fresh, flavorful, and perfect for sharing.
Ingredients
Scale
Roasted Radishes
- 10 Easter radishes (root and top trimmed, quartered)
- Olive oil (for roasting and drizzling)
- Salt and pepper (to taste)
Herbed Oil
- 1/4 cup olive oil
- 2 tbsp cashews (very finely chopped to almost powder)
- 1 tbsp Aleppo pepper
- 1 tsp brown sugar
- 1/2 tsp seasoned salt (e.g., Peg’s)
- 1 clove garlic (grated)
- 1 tbsp rice vinegar
- 1/2 tbsp tamari (or soy sauce)
- 2.5 tbsp fresh mint (more for topping)
- 2 scallions (green parts, finely chopped plus more for topping)
- Dill (to taste, for topping)
Labneh Base
- 3/4 cup labneh
Lavash Crackers
- 1 lavash bread (cut in half, then in half again, and into triangles)
- 1 tbsp smoked paprika
- 1 tbsp za’atar
- 2.5 tbsp olive oil
Instructions
- Roast the Radishes: Preheat your oven to 400°F (200°C). Toss the quartered radishes with a drizzle of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized. Set aside once done.
- Prepare the Lavash Crackers: In a bowl, mix the za’atar, smoked paprika, and olive oil. Brush this spiced oil mixture generously onto the lavash triangles. Arrange them on another baking sheet and bake in the preheated oven at 400°F for 8-12 minutes, watching closely to prevent burning, until they are crispy.
- Make the Herbed Oil: In a mixing bowl, combine finely chopped cashews, Aleppo pepper, brown sugar, seasoned salt, grated garlic, rice vinegar, tamari, fresh mint, and scallions. Heat 1/4 cup olive oil over medium-high heat for 3-4 minutes until hot but not smoking. Carefully pour the hot oil into the bowl with the herb mixture and stir well to infuse the flavors.
- Assemble the Dip: Spread the labneh evenly on a serving plate. Arrange the roasted radishes on top of the labneh. Drizzle the warm herbed oil over the radishes, then garnish with fresh dill, additional mint leaves, and scallions for freshness and color.
- Serve: Serve the labneh dip alongside the crispy za’atar-spiced lavash triangles for dipping and scooping. Enjoy this vibrant, creamy, and aromatic appetizer!
Notes
- Use fresh herbs for the best flavor in the herbed oil and garnish.
- Adjust Aleppo pepper quantity to control the spice level.
- Labneh is a strained yogurt and can be substituted with Greek yogurt if unavailable.
- Watch the lavash crackers closely while baking to avoid burning.
- Cashews can be replaced with almonds or walnuts for variation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
Keywords: Labneh dip, roasted radishes, za’atar lavash, Middle Eastern appetizer, herbed oil, mint, Aleppo pepper
