Labneh & Pear Open Faced Sandwich


Serves 2-3
Fresh Dill
3-4 Thai Chillies
3-4 garlic cloves
1 Shallot
5-6 Castelvetrano olives (preferably by Mezzetta)
Handful of cilantro
1 Korean Pear
2 tablespoons high-quality of extra virgin olive oil 
1-2 teaspoons agave syrup
2 tablespoons of Mrs. Renfro's Jalapeno vinegar (or regular vinegar)
Juice of half of a lemon
2 good pinches of Maldon sea salt flakes
1 tub Pinar Labneh
Barbari Persian flatbread


Combine sliced thai chillis, shallot, olives, grated garlic, cilantro into a bowl. Add olive oil, agave syrup, vinegar, lemon juice, and sea salt. 

Spread a generous layer of labneh onto Barbari flatbread. (Optionally, toast the bread; I personally leave it fresh)

Top with 3-4 pear slices and the combined bowl ingredients. Garnish with dill.

Enjoy this delightful - spicy, tangy, and slightly sweet labneh and pear open faced sandwich!

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