ChefXi OfficialA vibrant and soulful appetizer featuring creamy labneh topped with a sizzling infused butter of Maras pepper and toasted pine nuts. Served with warm, charred pita.
Spread the labneh onto a shallow serving plate, creating a well in the center with the back of a spoon. Sprinkle lightly with sea salt.
Use a swirling motion to create ridges that will catch the infused butter.
In a small skillet over medium-low heat, add the pine nuts. Toast them, shaking the pan frequently, until they are golden and fragrant.
Pine nuts burn quickly, so keep a close eye on them!
Add the butter and olive oil to the skillet with the pine nuts. Once the butter is melted and begins to foam, add the minced garlic and Maras pepper flakes.
The Maras pepper will bloom in the fat, releasing a vibrant red hue and smoky aroma.
Remove from heat immediately once the garlic is fragrant and stir in the dried mint. Pour the sizzling butter mixture directly into the well of the labneh.
The sizzle is part of the sensory experience—serve it while it's hot!
Briefly char the pita bread over an open flame or in a hot pan, then cut into wedges and serve alongside the labneh.
The essence of this dish lies in the contrast between the cold, creamy labneh and the sizzling, spice-infused butter. Ensure your pita or flatbread is warm for the best experience. If you can't find Maras pepper, Aleppo pepper is a soulful substitute. Respect the lineage of these ingredients by sourcing the best olive oil you can find.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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