Charred Shallots With Labneh and Pita Recipe

Name: Charred Shallots With Labneh and Pita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium shallots; 1 medium white onion; 5 garlic cloves, peeled and left whole; 5 tablespoons extra-virgin olive oil, more as needed; 2 tablespoons chopped parsley, plus a handful of whole leaves; 1 tablespoon chopped mint, plus a handful of whole leaves; 1 tablespoon finely chopped preserved lemon; 1 teaspoon lemon juice; Kosher salt, as needed; Black pepper, as needed; 2 cups labneh or full-fat Greek yogurt; Sumac, as needed; Grilled pita, for serving

Servings: persons

4 medium shallots
1 medium white onion
5 garlic cloves, peeled and left whole
5 tablespoons extra-virgin olive oil, more as needed
2 tablespoons chopped parsley, plus a handful of whole leaves
1 tablespoon chopped mint, plus a handful of whole leaves
1 tablespoon finely chopped preserved lemon
1 teaspoon lemon juice
Kosher salt, as needed
Black pepper, as needed
2 cups labneh or full-fat Greek yogurt
Sumac, as needed
Grilled pita, for serving

1
Peel shallots and halve lengthwise through root end.
2
Peel onion and cut into 2-inch chunks.
3
Thread shallots and onion chunks onto metal or pre-soaked bamboo skewers.
4
Thread garlic cloves onto a separate skewer.
5
(If you're using the oven, skip skewering and see note on how to prepare the vegetables.)
6
Light or heat one side of grill.
7
Leave the other side bare for indirect grilling.
8
(If using a charcoal grill, mound coals to one side.)
9
Lightly brush skewers with 1 tablespoon of the olive oil and place over bare side of the grill for indirect heat.
10
Cover and cook, turning occasionally, until the garlic is soft, 30 to 35 minutes.
11
When the garlic is soft, remove from grill or oven.
12
Transfer onion and shallot to the hottest part of the grill (add more coals if necessary) and continue cooking, turning occasionally, until onions are almost tender and well charred in spots, 15 to 20 minutes more.
13
When cool enough to handle, coarsely chop onion and shallot and place in a large bowl.
14
Mash garlic and add to bowl.
15
Toss in remaining 4 tablespoons oil, the chopped parsley and mint, the preserved lemon, the lemon juice and the salt and pepper.
16
Taste and add more salt, olive oil and/or lemon juice as needed.
17
This mixture should be highly seasoned.
18
Spread labneh or yogurt on a large platter.
19
Spoon onion mixture over surface.
20
Drizzle with additional oil, and tear mint and parsley leaves and scatter over top.
21
Sprinkle with sumac.
22
Serve with grilled pita.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 medium shallots, 1 medium white onion, 5 garlic cloves, peeled and left whole, 5 tablespoons extra-virgin olive oil, more as needed, and more.

Yes, Charred Shallots With Labneh and Pita falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Charred Shallots With Labneh and Pita

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