Sumac Fries with Garlic Feta Labneh

Rating:

Total Time:

40 minutes

Difficulty:

Easy

Gather round guys – we’ve got to talk about these Sumac Fries with Garlic Feta Labneh.

Sumac Fries with Garlic Feta Labneh from www.whatsgabycooking.com (@whatsgabycookin)

I’ll make this quick because we need to get right to the recipe. Back when I was pregnant with Poppy and we didn’t have a kitchen, we did a LOT of take out. There’s a restaurant down the street from us called Mizlala! It has an incredible Mediterranean / Israeli menu and I can safely say I’ve ordered everything they offer. NOTHING IS BAD. It’s all delicious and even to this day (even with having a kitchen!) we order from them about 1x a week! Their Garlic Feta Labneh is next level. It’s the perfect dipping sauce for just about everything. I’ve become so obsessed that I’ve started making a version at home to have on the days we don’t order in. It’s officially my new favorite dip for fries, vegetables, chicken etc and I cannot wait for you guys to try it.

Sumac Fries with Garlic Feta Labneh from www.whatsgabycooking.com (@whatsgabycookin)

In it’s simpliest form, it’s Labneh blended with garlic, feta and a little salt and pepper and voila… the most delicious salty, garlic, dip you’ll ever have. I’ve been serving it alongside these fresh outta the oven Sumac Fries and let me tell you – MATCH MADE IN HEAVEN!! Get after it tonight, I promise you’ll be obsessed.

Sumac Fries with Garlic Feta Labneh from www.whatsgabycooking.com (@whatsgabycookin)

A little 101 on Labneh

If you’ve never heard of Labneh before, or you haven’t come across it at your local market, it’s strained yogurt. You can make it yourself with greek yogurt and a cheesecloth, just strain it for a few hours. Or you can find it in the yogurt section of your market. Either way, this recipe will rock your world.

And if you haven’t ever bought Sumac…. buy it immediately! It’s tastes like lemon and it’s excellent on potatoes, in dressings, on fish and chicken… you name it!

Sumac Fries with Garlic Feta Labneh

Gaby
The most delicious Sumac Fries with an addictive Garlic Feta Labneh dipping sauce
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer, Side Dish, Snack
Cuisine Mediterranean
Servings 6 people

Ingredients
  

  • 5-6 large Yukon Gold potatoes, cut into wedges
  • 6 tablespoons olive oil
  • 2 tablespoons sumac
  • 2 cloves garlic, finely minced
  • Kosher salt and freshly cracked black pepper

For the Garlic Feta Labneh

  • 1 cup store bought labneh
  • kosher salt to taste
  • 2-3 cloves garlic
  • 1/2 cup feta

Instructions
 

  • Preheat oven to 450 degrees.
  • Place the potato wedges, 3 tablespoons of olive oil, sumac salt and pepper in a zip top bag and shake to combine. Transfer the potatoes a parchment lined baking sheet and evenly spread out the wedges. Transfer to the oven and bake for 30-35 minutes, flipping once, until evenly baked and golden brown.
  • Whisk remaining olive oil and chopped garlic in a large bowl. Add the mixture to the hot fries and toss to combine. Taste and season with extra salt and pepper as needed, and toss to coat. Serve with Garlic Feta Labneh.

For the Garlic Feta Labneh

  • Combine all ingredients together in a food processor and pulse until smooth. Season with salt as needed. Sprinkle with Sumac to serve

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Recipe Rating




6 comments

  1. Pejay

    5 stars
    OMG I will make this for every single person that comes to my home, then I will share your recipe after they have sufficiently begged for it. LOL

  2. Julia

    This sounds like such an upgrade to our usual ketchup & fries! Can’t wait to try it!
    Can I make one suggestion? Instead of using a single use zip lock plastic bag, toss it in a bowl and mix with your hands or a spoon? Just as easy and no waste. Win win!

    • Gaby

      totally fair – but no plastic bag is a single use for us! I wash and re-use! Have for 12390123 years as that’s what my parents do too

    • Gaby

      yes if you dont just buy the labneh from the market.

  3. Christine Markwart

    Ok I’m definitely making this- any suggestions on what to serve it with?