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–+ servings

Preserved Lemon Zhoug Beans with Labneh

5 | 2 reviews
This recipe has a few components, but they all come together to make the most craveable, delicious zhoug beans out there. Serve with warm pita and fall in love.
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4 servings

Ingredients

  • 2 cups cilantro, stems included
  • 2 medium jalapeños, seeds removed if you don't like spice
  • 3 garlic cloves
  • 1 lemon for juicing
  • 1/4 preserved lemon
  • 1/2 teaspoon each of ground coriander, cumin and sumac
  • 1/2 teaspoon Diamond Crystal kosher salt, use half if using Morton's
  • 1/2 cup extra-virgin olive oil, plus more as needed
  • 3 garlic cloves sliced
  • 2 15 oz. cans of butter beans, drained and rinsed
  • 3 cups spinach leaves
  • 1 cup labneh
  • 1/4 cup pickled red onions
  • 1/2 cup pistachio dukkah
  • 4 fresh pita, for serving

Instructions 

  1. In a food processor or blender, add the cilantro, jalapeños, 3 garlic cloves, juice from 1 lemon, preserved lemon, coriander, cumin and sumac, and 1/2 cup olive oil. Blend until smooth, and season with salt to taste. Add more olive oil if needed and set aside.
  2. In a large pan over medium heat, add another glug of olive oil. Let this heat up for a minute and then add the garlic slices, toasting for 1-2 minutes before adding the beans. Swirl to remove any tinned-bean taste and add in the spinach. Mix to combine and let the spinach wilt in for 1-2 minutes.
  3. Turn off the heat and pour in the zhoug. Stir to coat the beans.
  4. To serve, add a generous dollop of labneh to each plate. Spoon the beans in the center, top with the pickled red onions and a generous pinch of the dukkah. Eat with warm pita and enjoy.