Name: Herbed Labneh with Preserved Lemon
Yield: makes about 1½ cups
Ingredients: 1 cup labneh (Lebanese strained yogurt); Kosher salt and freshly ground black pepper; Fresh lemon juice; 1 head roasted garlic; 1 cup fresh flat-leaf parsley leaves; ½ cup fresh mint leaves; 2 tablespoons coarsely chopped preserved lemon, plus more for serving; ½ finely chopped seeded serrano chile, plus sliced chile for serving; ¼ teaspoon ground cumin; ⅓ cup olive oil

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Danny Kim

When using preserved lemons, scoop out the insides and only use the peel.

Recipe notes