Recipe by Local Roots recipe contributor, Emily Hanhan, @nomnivorous
2 cups (16 ounces) lebne (also known as leben or laban)*
3-4 persian cucumbers (6 ounces), chopped
1 small bunch flat leaf parsley, stems removed & finely chopped
½ bunch mint, stems removed & finely chopped
4 cloves garlic, grated
2 tablespoons (1 ounce) lemon juice (from 1 lemon)
1/2 teaspoon salt, plus more at time of serving
*Note - lebne is rich, thick yogurt sold in middle eastern and some international markets. If you’re unable to find it, use one cup of full-fat yogurt and one cup of sour cream.
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