Roasted Grape, Whipped Labneh & Cumin Flatbread
Motherland
4
10 minutes
20 minutes
Mediterranean Fusion
Appetizer
Jammy roasted grapes, cool labneh and toasted cumin turn warm flatbread into a savoury small plate.
Ingredients
2 cups seedless red or black grapes
1½ tbsp olive oil, divided
½ tsp kosher salt, divided
½ tsp cumin seeds
1 cup labneh
1 tsp lemon juice
2 naan or other flatbreads
1 tsp honey
Freshly ground black pepper
2 tbsp torn mint leaves
Pinch sumac (optional)
Directions
Heat the oven to 425°F.
Toss the grapes with 1 tbsp olive oil and ¼ tsp salt. Roast for 15–18 minutes, until some burst and the juices turn syrupy.
Toast the cumin seeds in a dry skillet for about 1 minute; lightly crush them.
Whisk the labneh with the remaining ½ tbsp olive oil, lemon juice and ¼ tsp salt. Add 1 tsp cold water if needed to make it spreadable.
Warm or lightly crisp the flatbreads in the oven for 4–5 minutes.
Spread with labneh and spoon the grapes and some roasting juices over the top.
Finish with cumin, honey, black pepper, mint and sumac, if using. Cut into wedges and serve warm.
