Charred Shallots With Labneh And Pita Recipes

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CHARRED SHALLOTS WITH LABNEH AND PITA



Charred Shallots With Labneh and Pita image

The flavor of roasted caramelized onions is a universal favorite that add sweetness and depth to countless recipes. When grilled, the onions - and in this case shallots - take on a smoky char as well. Here, they are served on top of thick labneh (strained Middle Eastern yogurt) to be eaten as a side or an unusual dip with grilled pita. This recipe calls for grilling the shallots slowly over indirect heat, giving them plenty of time to soften, brown and absorb the smoke. Or you can use the oven instead if need be, but you won't get that smoky flavor.

Provided by Melissa Clark

Categories     dips and spreads, appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

4 medium shallots
1 medium white onion
5 garlic cloves, peeled and left whole
5 tablespoons extra-virgin olive oil, more as needed
2 tablespoons chopped parsley, plus a handful of whole leaves
1 tablespoon chopped mint, plus a handful of whole leaves
1 tablespoon finely chopped preserved lemon
1 teaspoon lemon juice
Kosher salt, as needed
Black pepper, as needed
2 cups labneh or full-fat Greek yogurt
Sumac, as needed
Grilled pita, for serving

Steps:

  • Peel shallots and halve lengthwise through root end. Peel onion and cut into 2-inch chunks. Thread shallots and onion chunks onto metal or pre-soaked bamboo skewers. Thread garlic cloves onto a separate skewer. (If you're using the oven, skip skewering and see note on how to prepare the vegetables.)
  • Light or heat one side of grill. Leave the other side bare for indirect grilling. (If using a charcoal grill, mound coals to one side.) Lightly brush skewers with 1 tablespoon of the olive oil and place over bare side of the grill for indirect heat. Cover and cook, turning occasionally, until the garlic is soft, 30 to 35 minutes.
  • When the garlic is soft, remove from grill or oven. Transfer onion and shallot to the hottest part of the grill (add more coals if necessary) and continue cooking, turning occasionally, until onions are almost tender and well charred in spots, 15 to 20 minutes more.
  • When cool enough to handle, coarsely chop onion and shallot and place in a large bowl. Mash garlic and add to bowl. Toss in remaining 4 tablespoons oil, the chopped parsley and mint, the preserved lemon, the lemon juice and the salt and pepper. Taste and add more salt, olive oil and/or lemon juice as needed. This mixture should be highly seasoned.
  • Spread labneh or yogurt on a large platter. Spoon onion mixture over surface. Drizzle with additional oil, and tear mint and parsley leaves and scatter over top. Sprinkle with sumac. Serve with grilled pita.

Nutrition Facts : @context http, Calories 339, UnsaturatedFat 14 grams, Carbohydrate 20 grams, Fat 25 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 607 milligrams, Sugar 11 grams

STEAK & STICKY RED WINE SHALLOTS



Steak & sticky red wine shallots image

People will think you've been cooking for hours with this rich and meaty dish, ready in under 30 minutes

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 7

8 brown shallots , peeled and quartered but left whole at the root
2 sirloin steaks , about 175g/6oz each
crushed black peppercorns
25g butter
4 tbsp balsamic vinegar
large glass red wine , about 175ml/6fl oz
150ml beef stock

Steps:

  • Simmer the shallots in a pan of water for 2-3 mins, then drain and set aside. Season the steaks with a little salt and plenty of crushed peppercorns. Heat half the butter in a pan until sizzling, then cook the steaks for 3 mins on each side for medium or until done to your liking.
  • Remove the steaks and keep warm. While they rest, add the remaining butter to the pan, throw in the shallots, then sizzle in the sticky pan until starting to brown. Add the balsamic vinegar and bubble for a few mins. Add the wine and boil down until sticky, then add the beef stock and simmer until everything comes together. Spoon the shallots over the steaks and serve withgreen beans and chips.

Nutrition Facts : Calories 524 calories, Fat 33 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 1.87 milligram of sodium

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