Labne with caramelized harissa from Something from Nothing (page 28) by Alison Roman

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Accompaniments: Long-cooked brothy chickpeas with shallot & chile; Toasted rice pilaf with crushed walnuts & dates

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 Greek yogurt for labne.

  • Pandan on May 04, 2026

    So easy, perfect fo me weeknights when I don’t have time to cook. I enjoyed this for several days. Could have this and a good bread for dinner.

  • dave_0g7g1w on April 16, 2026

    So simple and so so good

  • bernalgirl on April 13, 2026

    The flavor in this caramelized harissa is lovely, making for a very easy recipe. I subbed preserved lemon paste for the lemons. This is particularly great with crudités.

  • peacheater on April 09, 2026

    Good! Can see how this would be good for a party.

  • rglo820 on February 08, 2026

    Very easy addition to a mezze spread. My harissa was very mild and I would double it next time.

  • DKennedy on January 18, 2026

    Makes a lot.

  • jdejong on January 08, 2026

    I add harissa to labneh all the time, but it never occurred to me to caramelize it first. I served this with Moroccan lamb stuffed sweet potatoes. Delicious!

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