Labneh And Harissa Salad Cups Recipe

Season labneh

In a medium bowl, whisk together 2 cups labneh, 2 tablespoons extra-virgin olive oil, 1 tablespoon lemon juice, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper until smooth and slightly glossy. Taste and adjust salt or lemon as desired.

Transfer the seasoned labneh to a piping bag (or zip-top bag with corner snipped) for easier filling of lettuce cups. If you prefer, chill for 15 minutes to firm slightly before assembling.

In a small bowl, combine 2 tablespoons harissa paste, 1 teaspoon rose harissa or 1 teaspoon rose water, 1 teaspoon honey, 1 teaspoon lemon juice and 1 teaspoon olive oil. Whisk until smooth and slightly runny. Taste and adjust sweetness or floral note. If too concentrated, thin with a little water (up to 1 teaspoon) so it can be drizzled.

Place about 1 tablespoon of the harissa mixture into a small squeeze bottle or keep in a spoon for drizzling during plating.

Wash and gently dry 12 butter lettuce leaves. Trim any tough stem ends so they sit flat. Keep leaves chilled until ready to assemble.

Dice cucumber into small uniform pieces to make 1 cup. Halve cherry tomatoes to yield 1 cup. Finely slice 2 tablespoons fresh mint. Roughly chop 1 tablespoon toasted pistachios.

Lay the butter lettuce leaves on a serving platter or on individual plates so they form little cups.

Pipe or spoon about 1 1/2 tablespoons of the seasoned labneh into the base of each lettuce leaf, smoothing lightly to create a small well for the harissa and toppings.

Drizzle about 1/2 teaspoon of the rose harissa mixture over each labneh-topped leaf. (Adjust quantity to heat preference — use less for milder flavor.)

Scatter small spoonfuls of diced cucumber and halved cherry tomato on top of and around the labneh so each cup has a mix of both.

Sprinkle each cup with a pinch of za'atar (about 1/8 tsp per cup), a light dusting of sumac if using, a few pieces of chopped toasted pistachio, and a bit of lemon zest.

Garnish each cup with a small sprig of microgreens or a tiny mint leaf. Finish with a tiny drizzle (about 1/4 tsp) of extra-virgin olive oil over each cup if desired.

Arrange cups on a platter and serve immediately. Provide extra rose harissa and lemon wedges on the side for guests who want more heat or acidity.

These are best consumed within 30 minutes of assembly to keep lettuce crisp. Leftover seasoned labneh can be stored in an airtight container in the refrigerator for up to 3 days; harissa mixture keeps for up to 5 days refrigerated.