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Confit Leeks and Labneh

by @adip_food
springside
Cook: 1 hour
Source: https://www.tiktok.com/t/ZP8ppq84u

Ingredients

produce
  • 2-3spring onion(thinly sliced)
  • 1lemon juice
  • parsley(roughly chopped)
  • 3 clovesgarlic(thinly sliced)
  • 4leeks(trimmed, peeled, and cleaned)
dairy
  • 300 glabneh(or enough to cover plate)
pantry staple
  • salt(to taste)
other
  • neutral oil(enough to cover leeks)

Instructions

  1. Trim both ends of the leeks and remove their first layer. Cut in half or into three pieces, then clean thoroughly.
  2. Add the leeks to a Dutch oven or oven-safe pot with a lid, with enough oil to cover them.
  3. Warm the oil over medium heat until it just starts to bubble, then transfer to an oven at 160°C with the lid on for one hour.
  4. When the leeks are almost done, prepare the labneh by adding a good pinch of salt and the juice of 1/2 lemon. Mix well before spreading over a sharing plate. Give it enough time to get closer to room temperature so it's not fridge-cold with the leeks.
  5. Carefully remove the leeks, draining off as much oil as possible. Season with salt.
  6. Add 2 tbsp of the leek oil to a pan over medium heat with the sliced garlic. Cook until lightly golden, then turn off the heat and add the juice of 1/2 a lemon, green onion, parsley, and a good pinch of salt.
  7. Lay the leeks over the labneh and spoon the toasted garlic and leek oil over the top.
  8. Serve with warm flatbread and some dried chili flakes.