Sort ingredients
sarayu_innsaei
QR Code
Listen
Pdf
In a food processor or blender, add the cilantro, jalapeños, 3 garlic cloves, juice from 1 lemon, preserved lemon, coriander, cumin and sumac, and ½ cup olive oil. Blend until smooth, and season with salt to taste. Add more olive oil if needed and set aside.
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.
Turn off the heat and pour in the zhoug. Stir to coat the beans.
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.