There are plates that are so good that you want to lie down in them. I love to share, but with Kafta on Labneh it always turns into a little competition. Especially when everyone is allowed to eat from the same big plate – I know, that’s not corona-compliant – but that’s how it was “back then” and I’m sure it will be possible again soon. Hopefully.
Kafta on Labneh
It doesn’t really matter whether you prepare the hearty kafta on the grill, in the oven or in the pan – in combination with fresh and slightly sour labneh, the little kebabs are simply unbeatable. When we cook at my mother’s, there’s always so much, of course, that the whole neighbourhood will definitely be full. And if they don’t want any, then we just have to eat it up – happy for the shape… So if something is actually left over, the next day we spread Labneh on pita bread and cover it with Kafta, roll it up and take it with us – or secretly pack the rolls into our backpacks. Often a small snack would then be waiting for me in my backpack on the return journey – Yaaaaay!
The taste turbo: roasted tomatoes and sweet dates
As if Kafta on Labneh wasn’t already delicious enough, at some point I had the idea of adding some really nice roasted cherry tomatoes and sweet dates to the plate. This was definitely a really good idea, because the juicy tomatoes and the creamy sweetness of the dates harmonise perfectly with the spicy meat (also works perfectly with vegan minced meat for shaping) and the tart labneh.
To complete the overall picture, I mixed some olive oil with harissa and drizzled it over the plate. Last but not least, I toasted the hazelnuts and added some sumac and za’atar – perfect!
By the way: If you want your Labneh to be a bit creamier for this plate, you can of course vary the time for hanging the yoghurt. I let the yoghurt hang out in a straining cloth for about 4 hours in the morning because I wanted the cream cheese to be a bit looser.
And now I wish you lots of fun cooking and enjoying.
Recipe for Kafta on Labneh with roasted tomatoes and dates.
For the harissa oil
- 50 ml Olive oil
- 1 tsp Harissa
- Mix the olive oil with the Harissa.
Kafta on Labneh
- Preheat the oven to 200 °C / 392 °F and roast the cherry tomatoes in it for about 15 minutes.
- Roast the hazelnuts in a pan over high heat for approx. 5 – 7 minutes, tossing occasionally. Then roughly chop or crush the hazelnuts.
- Cut the dates into bite-sized pieces. Remove the seeds first if necessary.
- Coarsely chop the parsley.
- Spread the Labneh on a large plate. Drape the finished kafta and roasted tomatoes on top and garnish with hazelnuts, dates, harissa oil, parsley, sumac and za'atar. Season with salt and pepper if necessary.
- Serve with pita bread or baguette.
Also try the potato stew with Kafta.