Best 3 Cucumbers With Labneh And Cherries Recipes

Cucumbers with labneh and cherries is a refreshing and flavorful salad that is perfect for a summer meal. The cucumbers provide a crisp and refreshing base, while the labneh adds a creamy and tangy flavor. The cherries add a touch of sweetness and acidity, and the herbs add a pop of freshness. This salad is easy to make and can be prepared in just a few minutes, making it a great option for a quick and healthy meal.

Check out the recipes below so you can choose the best recipe for yourself!

CUCUMBERS WITH LABNEH AND CHERRIES

Cucumbers With Labneh and Cherries image

This recipe comes from Kismet, the chef Sara Kramer's restaurant in Los Angeles. There, the labneh is made in-house, providing an advantage that can never quite be overcome at home. Still, buy the best labneh you can find. 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.

Provided by Oliver Strand

Categories dinner, lunch, snack, dips and spreads, pickles, appetizer, side dish

Time 35m

Yield 6 servings

Number Of Ingredients 21

Ingredients

2 cups sweet cherries, halved and pitted
1 tablespoon red wine vinegar
1 tablespoon sugar
1/4 teaspoon salt
2 tablespoons raw sesame seeds, ground
1 tablespoon whole toasted sesame seeds
3/4 cup dried rose petals, roughly ground
1 1/2 teaspoons sumac
1 teaspoon parsley seeds, ground, or toasted crushed fennel seeds
1/4 teaspoon salt
2 cups labneh
1 teaspoon salt
Zest of 2 lemons
2 cloves garlic, grated on a Microplane
1 tablespoon rose water
2 teaspoons honey
Black pepper, to taste
9 to 12 Persian cucumbers, rinsed and cut on the bias into 1/2-inch slices
Juice of 2 lemons
Olive oil
Salt

Steps:

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.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 7 grams, Carbohydrate 34 grams, Fat 13 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 936 milligrams, Sugar 24 grams

CREAMY COLD CUCUMBER SOUP WITH LABNEH

Creamy Cold Cucumber Soup with Labneh image

I want to incorporate labneh into dishes more often. This soup is a great dish to have by itself or as an appetizer. It looks beautiful to serve and tastes excellent. It is also an effortless and refreshing dish for summer.

Provided by ServingsofYum

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 10m

Yield 3

Number Of Ingredients 10

Ingredients

1 English cucumber, cubed
1 cup almond milk
1 cup unsalted dry-roasted almonds
½ cup fresh mint leaves
2 cloves garlic, peeled
1 teaspoon salt
½ teaspoon ground black pepper
3 tablespoons labneh
3 tablespoons olive oil
1 sprig fresh mint leaves

Steps:

Combine cucumber, almond milk, almonds, 1/2 cup mint leaves, garlic, salt, and pepper in a blender. Blend until smooth.
Divide soup among 3 bowls. Add 1 tablespoon labneh to the middle. Garnish each bowl with 1 tablespoon olive oil and a few mint leaves.

Nutrition Facts : Calories 472.7 calories, Carbohydrate 17.2 g, Cholesterol 9.4 mg, Fat 41.2 g, Fiber 6.4 g, Protein 12.4 g, SaturatedFat 5.2 g, Sodium 843.5 mg, Sugar 6.3 g

CHICKEN THIGHS WITH SOUR CHERRIES AND CUCUMBER YOGURT

Chicken Thighs With Sour Cherries and Cucumber Yogurt image

If you're lucky enough to have more sour cherries than you need to make a pie, save them for this sweet and tangy chicken dish. The cherries are briefly simmered with sugar, vinegar and a bay leaf, then added to a sheet pan to roast alongside boneless, skinless chicken thighs and wedges of red onion. As they cook, the cherries absorb the chicken juices, becoming very savory and concentrated. Then, the whole thing is topped with dollops of cooling cucumber yogurt. Serve it with bread or rice to catch the juices at the bottom of the pan. If you can't get sour cherries, you can substitute seedless red or green grapes.

Provided by Melissa Clark

Categories poultry, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 to 2 1/4 pounds boneless, skinless chicken thighs
1 large red onion, peeled and cut into 1/2-inch wedges
2 1/2 teaspoons kosher salt (such as Diamond Crystal), plus more as needed
1 teaspoon freshly cracked black pepper, plus more as needed
2 tablespoons minced tarragon, plus more for serving
2 1/2 tablespoons extra-virgin olive oil, plus more for serving
1/3 cup unseasoned rice vinegar
3 to 4 tablespoons granulated sugar
1 bay leaf
2 cups thinly sliced cucumbers, preferably Persian cucumbers
2 cups sour cherries, stemmed and pitted
1 cup plain whole-milk yogurt
Flaky sea salt, for serving (optional)

Steps:

Heat oven to 425 degrees. Combine chicken and onion on a rimmed sheet pan. Toss with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Add tarragon and 1 1/2 tablespoons oil, and toss to combine. Let stand at room temperature while preparing other ingredients.
In a small saucepan, combine vinegar, 2 tablespoons sugar, bay leaf and remaining 1 teaspoon salt over medium-high heat. Bring to a simmer, stirring frequently to dissolve sugar.
Place sliced cucumbers in medium bowl. Add 2 tablespoons of the vinegar solution to cucumbers and toss. Set aside.
Return pan to medium-low heat and add another tablespoon sugar. Once sugar dissolves, stir in cherries. Cook until cherries are slightly broken down, 3 to 4 minutes. Taste and add more sugar if the cherries still seem very tart. (You're not looking for them to be sweet, just balanced.)
Spoon cherries and their juices around chicken and onions. (It's OK if some cherries are on top of chicken and onions.) Roast until chicken is cooked through and cherries and onions are lightly browned in spots, 30 to 35 minutes. Give the dish a big stir and spoon the savory pan juices all over the top of the chicken.
While the chicken is roasting, stir yogurt and remaining 1 tablespoon oil into the bowl with the pickled cucumbers. Season with a large pinch of salt and black pepper. Refrigerate until ready to serve. Just before serving, stir well, taste and add more salt if needed.
Top chicken and cherries with a large dollop of cucumber yogurt, more tarragon and a drizzle of olive oil, then sprinkle with flaky sea salt or more kosher salt, if you like.

Tips:

Choose the freshest cucumbers you can find, as this will ensure the best flavor and texture.
If you don't have labneh, you can substitute plain yogurt, Greek yogurt, or sour cream.
Use a variety of cherries for a pop of color and flavor.
If you want a spicier dish, you can add a pinch of cayenne pepper or red pepper flakes.
Serve cucumbers with labneh and cherries as an appetizer, side dish, or snack.

Conclusion:

Cucumbers with labneh and cherries is a refreshing and flavorful dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and delicious flavors, this dish is sure to be a hit at your next gathering.