By Flavor & The Menu
May 6, 2021

Alexi Mandolini

Economized preparation doesn’t have to come at the expense of sacrificing flavor. This Lebanese Labneh Dip developed by Alexi Mandolini, Executive Chef/Co-Owner of The Easy Vegan, a pandemic start-up in Denver serving plant-forward fare, offers a simple build with outstanding flavor. While the labneh, made with strained whole-milk yogurt and kosher salt, is prepared 24 hours prior to serving, the preparation of the dish is quick and foolproof.

Developed in partnership with the National Honey Board, the recipe features a za’atar-spiced honey drizzle, lending a sweet-herbaceous flavor to the creamy, acidic labneh. “The dried herbs in the za’atar bring in a woodsy and floral moment, while the sumac adds brightness,” says Mandolini. The honey’s rich tones are the perfect counterpoint to balance those flavors together—delivered on grilled pita wedges drizzled with honey.

“This dish hits all of the marks. The layers of flavor are thoughtful and complex, the preparation is manageable and timely, and the dish is new, exciting and impressive,” says Mandolini. “This labneh dip is incredibly versatile and makes a stellar addition to everyday bites. Try adding it to toast, on a sandwich or burger, on pizza, served with grilled vegetables or as an accoutrement on a cheese board.”