Cucumber salad with rose labneh and za’atar [Sara Kramer / Sarah Hymanson] from EAT COOK L.A.: Recipes from the City of Angels (page 65) by Aleksandra Crapanzano

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute additional sesame seeds for tahini, Greek yogurt for labneh cheese, dill for chervil, and store-bought za'atar and dried rose petals for the "Rose petal za'atar" specified in this recipe.

  • EmilyR on August 13, 2019

    This is an interesting Middle East-esqe side dish. I made it with labneh and for the rose petal za'atar, I used tahini and then ground the toasted sesame seeds to sprinkle over the top so it would be prettier like in the book. Next time I need to get some Rainier cherries, too, so it's a bit more colorful. I served it with with a tri-tip roast and Bäco flatbreads.

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