From Michael Solomonov's kitchen · Zahav, Philadelphia
blend · herb sauce
NATIONAL AWARD WINNERHerbed Labneh
From an award-winning kitchen
Ratio
LABNEH 240
Ingredients
- PARSLEY10 g
- DILL10 g
- CHIVES10 g
- MINT10 g
- GARLIC2.5 g
- LABNEH240 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Israeli-American chef of Zahav in Philadelphia; James Beard Outstanding Chef and Best Chef: Mid-Atlantic. Modern Israeli cooking documented in Zahav: A World of Israeli Cooking.
Originally published as Herbed Labneh.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Zahav / Hadassah Magazine (published as “Herbed Labneh”). Full citation lives in Provenance.