Cook dinner This: Braised Leeks with Labneh and Marcona Almonds

In Northern Spain all over springtime, chalkboards outdoor bars excitedly announce that leeks are in the home, a testomony to the hype round this seasonal delicacy. That’s the place I fell in love with braised leeks — velvety, voluptuous and subtly candy, drizzled with olive oil and served room temperature.

Now mix that symbol with clean and creamy labneh, crunchy marcona almonds and no scarcity of unpolluted herbs and za’atar. This dish is a stunner worthy of a beautiful brunch, lunch or different festive spring instance. Serve with flatbread to make it right into a meal or as a part of a mezze.

Make the element portions forward and compile when able. The leeks are very best to devour when minimize into smaller items, which you’ll do prior to piling them at the labneh; or serve them entire for a extra dramatic presentation. Marcona almonds in point of fact are value it for this dish however, if want be, you’ll replace toasted almonds.


Serves 4 to six


2 cups entire fats simple Greek yogurt

½ teaspoon salt

5 to six huge leeks, roots and darkish inexperienced tops got rid of

2 tablespoons olive oil

½ cup dry white wine

½ cup seasoned vegetable broth

6 sprigs recent thyme

Za’atar seasoning

½ cup chopped marcona almonds

½ cup recent chopped herbs, corresponding to parsley, mint or dill


Combine in combination the Greek yogurt and salt and position in a fine-mesh strainer over a bowl. Refrigerate in a single day to permit the whey to pressure from the yogurt and thicken it into creamy labneh. Discard the whey (or save to make use of when making bread, pancakes, smoothies, and so on.).

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Warmth oven to 375 levels. Take away the harder, outermost layers of the leeks and discard. Slice leeks in part lengthwise and run underneath chilly water to take away the entire grit, being certain to rinse between the layers however preserving the leeks intact.

Position the leeks cut-side down in one layer in a 9- by way of 13-inch roasting pan. Drizzle with the olive oil, wine and vegetable broth (the liquid must come about midway up the leeks). Season with salt and pepper and snip the thyme sprigs excessive.

Roast for 45 to 55 mins, flipping the leeks over midway via, till they’re utterly comfortable and evenly browned. Permit to chill to room temperature.

To collect, unfold the labneh throughout a big serving platter. Drain the leeks of the braising liquid (will also be stored to taste a soup or inventory) and organize atop the labneh. Season with some recent cracked pepper and salt, sprinkle with za’atar seasoning and scatter the marcona almonds and recent herbs excessive. Finally, drizzle with some just right olive oil and serve.

Registered dietician and meals creator Laura McLively is the writer of “The Berkeley Bowl Cookbook.” Observe her at @myberkeleybowl and