- Prep time 15 minutes
- Total time 1 hour
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Sweet & Spicy Tahini:
Garlic Confit:
Roasted Cherry Tomatoes:
Method
Sweet & Spicy Tahini In bowl, whisk together tahini, honey, lemon juice and Aleppo pepper; set aside.
Garlic Confit In very small saucepan over medium-low heat, add garlic and olive oil; cook, stirring occasionally, until garlic cloves are very soft and tender, 25 to 30 minutes. Let cool.
Roasted Cherry Tomatoes Meanwhile, preheat oven to 275°F. Place tomatoes and thyme on parchment paper-lined baking sheet; sprinkle with cumin and drizzle with olive oil. Season with salt and pepper; stir gently to coat. Bake for about 40 minutes.
Assembly Remove cooled garlic cloves from oil (reserve oil for another use, such as a vinaigrette, if desired). In small serving bowl, using fork, crush garlic. Add labneh and lemon zest and juice; stir until combined. Season with salt and pepper. Top with roasted tomatoes and sprinkle with pistachios, sesame seeds and mint leaves.
Drizzle warm Homemade Naan with reserved Sweet & Spicy Tahini. Cut naan into wedges; serve with labneh.
Homemade Naan In large bowl, combine 1 cup all-purpose flour, 2/3 cup plain yogurt, 1 1/2 tbsp baking powder and 1/4 tsp salt. Mix with your hands until smooth dough forms. Evenly divide dough into 4 balls. On floured work surface, using rolling pin, roll out each ball of dough as thinly as possible into 6-inch long oval. Heat large dry nonstick skillet over high heat; one at a time, cook naan, turning halfway through cooking time, until puffed and golden brown marks appear, 4 to 6 minutes. Serve with Roasted Garlic Labneh; enjoy the same day. Makes 4 naan.
Nutritional facts PER SERVING about
- Iron 5 mg
- Fibre 5 g
- Sodium 475 mg
- Sugars 26 g
- Protein 16 g
- Calories 675
- Total fat 34 g
- Cholesterol 35 mg
- Saturated fat 11 g
- Total carbohydrate 76 g
