It’s a simple dish but special: a geometric bloom of fresh figs laid atop a layer of labneh and topped with carob molasses, olive oil, toasted sesame seeds, hazelnuts, and a shower of black pepper. Each bite combines a gentle sweetness from the figs glossed in molasses; a floral, creamy freshness from the olive oil and labneh; and a playground of different textures. Carob molasses is a staple Middle Eastern ingredient—it’s a dark, thick, sweet syrup with a subtle chocolate flavor, which can be found in many grocery stores, including Walmart. Labneh/laban is a soft cheese, similar in texture to cream cheese, made from strained yogurt, and very popular in Middle Eastern cuisine. At about half the fat and calories of standard cream cheese, it’s a healthier alternative, which can be found at Whole Foods and other supermarkets. It can be perfectly combined with sweet German Riesling wine.
Ingredients
⅔ cup labneh (preferably Byblos) (about 6 oz.)
4 to 6 fresh figs (about 5 ounces), quartered lengthwise
½ teaspoon kosher salt, plus more to taste
½ teaspoon black pepper, plus more to taste
2 tablespoons extra-virgin olive oil
2 teaspoons carob molasses
2 teaspoons toasted and crushed hazelnuts
1 teaspoon white and black sesame seeds, toasted
Borrowed from Food & Wine magazine