Cucumbers With Labneh and Cherries

Cucumbers With Labneh and Cherries

This recipe comes from Kismet, the chef Sara Kramer's restaurant in Los Angeles. There, the labneh is made in-house, providing an advantage that can never quite be overcome at home. Still, buy the best labneh you can find. This recipe calls for cherries, but any stone fruit can work: apricots, peaches, plums, nectarines. The slight pickle intensifies the fresh fruit, the taste of summer. The Persian cucumbers can be cut on the bias, as specified here, or sliced thinly on a mandoline.
  • Total:
  • Serves: 6 persons



  1. Step 1

    Make the cherries: Place the cherries in a bowl and add vinegar, sugar and salt. Toss to coat. Cover and let sit in refrigerator. (This can be done the day before.)
  2. Step 2

    Make the za'atar: Mix together ground raw sesame seeds, whole toasted sesame seeds, roughly ground rose petals, sumac, parsley or fennel seeds, and salt. (Za'atar will keep for up to one week in a tightly sealed container.)
  3. Step 3

    Make the rose water labneh: Combine labneh, salt, lemon zest, grated garlic, rose water, honey and pepper. Cover and let sit in the refrigerator. (This can be made earlier in the day.)
  4. Step 4

    Make the cucumbers: Mix together cucumbers with lemon juice, a splash of olive oil and a pinch of salt. Toss to coat and set aside.
  5. Step 5

    To assemble the salad, cover labneh with cucumbers and cherries, and sprinkle about 1 teaspoon of za'atar on top. Serve family-style and immediately.