Darra Labneh Recipe
Fire-roasted corn ribs, labneh, lime zest, urfa bibber, aresheh
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Ingredients
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Fire-Roasted Corn Ribs
Labneh & Aresheh
Finishes & Garnish
Method
Fire-Roasted Corn Ribs
- 1
Prepare corn ribs
Shuck the corn and remove silk. Using a sharp chef's knife, halve each ear lengthwise, then cut each half into 2–3 long 'ribs' so you have rectangular segments that keep several rows of kernels intact (aim for 8–12 ribs total from 4 cobs). Pat dry.
- 2
Season
In a bowl, combine 3 tbs olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp urfa biber, 1 tsp fine sea salt and 1/2 tsp black pepper. Toss the corn ribs so every piece is lightly coated.
- 3
Fire-roast (grill or broil)
Preheat a gas grill or cast-iron skillet over medium-high, or set the oven broiler to high. If using a grill or skillet, add a little oil to the grate/skin. Cook corn ribs, turning occasionally, until kernels are charred and blistered in spots (6–10 minutes total). If broiling, place ribs on a foil-lined baking sheet and broil 4–6 minutes per side until charred. Remove and let rest briefly. Squeeze the juice of half a lime over the hot ribs and set aside.
Labneh & Aresheh
- 4
Prep labneh
In a medium bowl, whisk together 1.5 cups labneh, 1 tbsp lemon juice, 1 very finely minced garlic clove, 1/2 tsp fine salt and 1 tbs extra-virgin olive oil until smooth and spreadable. Taste and adjust salt or lemon as needed.
- 5
Prepare aresheh garnish
If using packaged aresheh or toasted cracked bulgur mixture, lightly toast it in a dry skillet over medium heat 2–3 minutes until aromatic and slightly golden. Remove from heat and let cool. If using sesame/pine nut mix, toast the nuts/seeds first and combine with the cooled bulgur.
Assembly & Garnish
- 6
Plate labneh
Spread a thick, even smear of the labneh onto a large serving platter or individual plates using the back of a spoon (reserve about 2–3 tbs of labneh if you want a small dipping bowl). Create a shallow well in the center for the corn ribs.
- 7
Arrange corn
Lay the warm fire-roasted corn ribs over the labneh, slightly overlapping so some charred kernels rest on the labneh surface.
- 8
Finish & garnish
Drizzle the remaining 1 tbs extra-virgin olive oil over the labneh and corn. Sprinkle 1/2 tsp urfa biber, the toasted aresheh (about 1/4 cup) evenly over the dish, and scatter 2 tbs chopped cilantro or parsley. Add lime zest (1 tsp) over the top, a pinch of flaky sea salt to highlight the char, and optional toasted pine nuts or sesame (2 tbs). Serve immediately, with lime wedges on the side.