Labneh with persimmon and harissa from Sabzi: Fresh Vegetarian Recipes for Every Day (page 115) by Yasmin Khan

  • Aleppo pepper
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  • lemons
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute strained Greek-style yoghurt for labneh, chilli flakes for harissa, and other mild chilli flakes for Aleppo pepper. Can use regular, rose, or apricot harissa.

Where’s the full recipe - why can I only see the ingredients?

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 strained Greek-style yoghurt for labneh, chilli flakes for harissa, and other mild chilli flakes for Aleppo pepper. Can use regular, rose, or apricot harissa.

  • rmardel on January 15, 2026

    I love this! The harissa/lemon/persimmon is the perfect blend of sweet/tart/spice. Mixed with the creamy labneh (although I used thick Greek yogurt) and the freshness of mint this just seems to hit all the perfect notes. I'm not likely to save this up just for appetizers though. I could eat this myself for breakfast or lunch, or even as a dessert, even though it is not particularly sweet, just enough so to tickle my sense of satiety.

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