Weekly Recipe: Ginger Tumeric Labneh By Ema In Chicago

If you’ve mastered the basics of cooking, you’ve probably learned that a good sauce game can make or break your week-night dinners. Just having a few tasty topping options can transform the same old dishes into something exciting and new.

Toward that end, we’re thankful to CJ Jacobson, executive chef and partner of Ema in Chicago, who has graciously shared the recipe for the restaurant’s fan-favorite labneh recipe—and a bonus for salsa verde.

See also: Weekly Recipe: Shakshuka By Motek In Miami

“With regards to Mediterranean cuisine, so often the labneh is just labneh—which is totally great, but at Ema, we doll ours up in a yellow dress called turmeric, and boy can she dance,” Jacobson says. “Our strained Greek yogurt is whipped with fresh grated ginger and turmeric forming a perfect marriage of tangy, spicy and unforgettable smoothness. This silky smooth turmeric labneh is topped with a spicy salsa in verde made with lightly charred green onion. It is the perfect pairing with a warm pita or crudite.”

View this post on Instagram

A post shared by Ema (@emarestaurants)

The following recipe yields one quart of this delightful topping. You’re getting two for the price of one, as well, because chef included the recipe for two cups of salsa verde accompaniment. Try this one out and save it to bring a bit of zesty taste to all your meals!

Ginger Tumeric Labneh

Ingredients:

Labneh

• 1 lb cream cheese
• 2 cups yogurt
• ½ tsp turmeric powder
• 1 tbsp ginger (finely diced)
• 2 tbsp roasted garlic
• 1 clove garlic (microplaned)
• 2 tbsp lemon juice
• 1 tsp salt
• ½ tsp sugar
• 2 tsp salsa verde (per serving)
• Sesame seeds (to taste)

Salsa Verde

• 1 bunch scallions
• 1 cup parsley leaves
• 1 cup cilantro leaves
• 1 clove garlic (microplaned)
• 3 tbsp lemon juice
• 3 tbsp olive oil
• Salt (to taste)

Directions:

Salsa Verde

1. Add lemon juice and microplaned garlic to a bowl. Let sit for 10 minutes.
2. Finely chop the parsley, cilantro and scallions.
3. Mix all ingredients together until incorporated. Add salt to taste.
4. Refrigerate for two hours.
5. Add to the Ginger Turmeric Labneh when ready to serve. Keep the remainder in a sealed container in the fridge until ready to use.

Ginger Turmeric Labneh

1. Add microplaned garlic, roasted garlic, lemon juice, sugar, diced ginger, turmeric powder and salt to a bowl.
2. Mix until incorporated. Let sit for 10 minutes.
3. Add in cream cheese and yogurt. Mix well.
4. Add salt to taste.
5. Scoop 4 oz of labneh into a bowl and make a small well in the center. Spoon 2 tsp of salsa verde into the well and top with sesame seeds.
6. Serve immediately with bread or crudité, and enjoy!

Visit Ema in Chicago and online for more delicious dishes and inspiration.