Roast plums, goat's labneh, toasted hazelnuts and honey from Sour: More Than Mere Taste: The Magical Element That Transforms Your Cooking (page 144) by Mark Diacono

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Notes about this recipe

  • mekral on March 17, 2023

    Like the other note I could not get goat's labneh, and I was too lazy to make my own labneh, or the ginger rosemary, but still the recipe is quite good.

  • mjes on July 31, 2021

    Yes, I live where I can get labneh for a mere 40 mile round trip effort. But goat's milk labneh? I don't even know where I could get unpasteurized goat's milk to make my own. And the suggestion that I use ginger rosemary? Well, that is a new ingredient to me or is it simply the name of a cultivar common in other regions? At least I'm reasonably close to a major growing region for hazelnuts, closer to orchards of plums ... so with cows' milk labneh, generic rosemary, and local wild flower honey I can vouch that this recipe is well worth reserving some plums for.

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