This recipe calls for cherries, but any stone fruit can work: apricots, peaches, plums, nectarines. The slight pickle intensifies the fresh fruit, the taste of summer. The Persian cucumbers can be cut on the bias, as specified here, or sliced thinly on a mandoline.
Ingredients
For the cherries:
- 2cups sweet cherries, halved and pitted
- 1tablespoon red wine vinegar
- 1tablespoon sugar
- ¼teaspoon salt
For the za’atar:
- 2tablespoons raw sesame seeds, ground
- 1tablespoon whole toasted sesame seeds
- ¾cup dried rose petals, roughly ground
- 1 ½teaspoons sumac
- 1teaspoon parsley seeds, ground, or toasted crushed fennel seeds
- ¼teaspoon salt
For the rose water labneh:
- 2cups labneh
- 1teaspoon salt
- Zest of 2 lemons
- 2cloves garlic, grated on a Microplane
- 1tablespoon rose water
- 2teaspoons honey
- Black pepper, to taste
For the cucumbers:
- 9 to 12Persian cucumbers, rinsed and cut on the bias into 1/2-inch slices
- Juice of 2 lemons
- Olive oil
- Salt
Preparation
- Make the cherries: Place the cherries in a bowl and add vinegar, sugar and salt. Toss to coat. Cover and let sit in refrigerator. (This can be done the day before.)
- Make the za’atar: Mix together ground raw sesame seeds, whole toasted sesame seeds, roughly ground rose petals, sumac, parsley or fennel seeds, and salt. (Za’atar will keep for up to one week in a tightly sealed container.)
- Make the rose water labneh: Combine labneh, salt, lemon zest, grated garlic, rose water, honey and pepper. Cover and let sit in the refrigerator. (This can be made earlier in the day.)
- Make the cucumbers: Mix together cucumbers with lemon juice, a splash of olive oil and a pinch of salt. Toss to coat and set aside.
- To assemble the salad, cover labneh with cucumbers and cherries, and sprinkle about 1 teaspoon of za’atar on top. Serve family-style and immediately.
Dining and Cooking