Fig season is so short and without the kindness of dear neighbors, I would never see any. I had both a green and black fig tree that produced as many figs as i could eat, but the big drought a few years ago did them in. I have not tried this combination, but would love to as I have all the ingredients except the essential fig. Maybe next season.
- Bread
- Cream cheese or labneh (yogurt cheese)
- Pomegranate molasses
- Za’atar
- Figs, sliced
- fresh thyme leaves
Make labneh by mixing 4 cups whole milk plain Greek yogurt and tsp Kosher salt. Strain the yogurt for 24 hours. Once you’ve stirred in the yogurt, you simply have to pour it into a cheesecloth and tie it onto a wooden spoon. Suspend the spoon over the mouth of a pitcher. Then place it into the fridge for a full 24 hours to give the whey plenty of time to separate from the yogurt. Makes 2 cups Labneh. If you don’t have za’atar, you can make your own:
Za’atar Seasoning
1 tbsp ( 15 mL ) ground cumin
1 tbsp ( 15 mL ) dried oregano
1 tbsp ( 15 mL ) toasted sesame seeds
1 tbsp ( 15 mL ) lemon zest or sumac
1 tbsp ( 15 mL ) dried thyme
1 tsp ( 5 mL ) garlic powder
1 tsp ( 5 mL ) salt
1 tsp ( 5 mL ) pepper
Toast bread and spread toast with cream cheese or thick yogurt or labneh; spread with pomegranate molasses and sprinkle with za’atar. Add sliced figs, thyme leaves, and drizzle with honey. Enjoy!
CLICK for a “savory” version of Lebanese Toast I posted several years ago.
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