Gather round guys - we've got to talk about these Sumac Fries with Garlic Feta Labneh.
Table of Contents
Why I Love This Recipe
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.
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.
Ingredients & Substitutions
- Yukon Gold Potatoes
- Olive Oil
- Garlic Cloves
- Salt & Pepper
How to Make Sumac Fries with Garlic Feta Labneh
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.
To make 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
Tips & Tricks
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.
What is Sumac?
Sumac is a spice that comes from the berries of the wild sumac flower. The berries are dried and ground into a coarse powder that has a deep red or purplish-red color. It is a common ingredient in Middle Eastern and Mediterranean cuisine.
Sumac is known for its tangy, lemony flavor, although it is less tart than a lemon itself. It's often used as a seasoning or garnish, adding a zesty, citrusy note to dishes without adding moisture.
What does sumac go well with?
Meats and Proteins:
Chicken: Sumac is often used in marinades or as a seasoning for grilled or roasted chicken.
Lamb: Particularly in Middle Eastern dishes, sumac pairs well with lamb.
Fish: Its tartness can complement fish dishes, acting as a balance to the richness.
Salads and Vegetables:
Salads: Sprinkled over salads, sumac adds a citrusy note that can brighten the flavors.
Grilled or Roasted Vegetables: Sumac's tanginess works well with the caramelized flavors of grilled or roasted vegetables.
Tomatoes and Avocados: These ingredients particularly benefit from sumac's tartness.
Breads and Grains:
Flatbreads: Often used in Middle Eastern bread recipes, such as in za'atar seasoning.
Rice: Sprinkled over cooked rice or mixed into rice dishes for added flavor.
Dairy and Eggs:
Yogurt: Mixed with yogurt, sumac can be turned into a tasty dip or sauce.
Eggs: It can be used to season scrambled eggs or frittatas.
Is sumac spice spicy?
In some spice blends or prepared dishes, sumac might be combined with other ingredients that are spicy, such as chili peppers. But on its own, sumac doesn't have the capsaicin that creates a spicy or hot sensation in the mouth like many chili peppers do.
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
Sumac Fries with Garlic Feta Labneh
- 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
- ½ cup feta
- 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