Blistered Sweet Peppers over Cloud-Whipped Pomegranate Labneh
Growing up in Tel Aviv, summer evenings meant one thing: eating outside, ripping warm pita, and dragging it through cold, tangy labneh while the hot, glossy juices of charred peppers ran down my chin. This recipe, Blistered Sweet Peppers over Cloud-Whipped Pomegranate Labneh, is my love letter to those messy, vibrant nights. What makes this dish so special to me is the absolute riot of contrasts. We are talking hot versus cold, sweet versus tart, and blistered versus velvet. When I moved to London, I started whipping my strained labneh with just a tiny splash of double cream. It transforms the yogurt into an airy, velvet cloud that perfectly catches the peppers' sweet juices. Swirled with tart pomegranate molasses, it is pure magic. To make this your own, do not stress about finding perfect mini peppers. If you only have regular bell peppers, just blister them until heavily charred, let them steam, and tear them by hand. The jagged edges catch the labneh beautifully! Finish it with a mountain of fresh mint and parsley because, in my kitchen, more herbs is always the answer. Grab some warm flatbread and dive right in.
Featured Recipe
Blistered Sweet Peppers over Cloud-Whipped Pomegranate Labneh
This is how we do an appetizer in Tel Aviv: a bright, vibrant, messy masterpiece that you scoop up with warm flatbread. By straining the labneh and whipping it with just a touch of cream, we create an airy, velvet cloud that perfectly catches the hot, glossy juices of heavily charred sweet mini peppers. It is an absolute riot of textures and sweet-tart flavors.
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Timeline
Ingredients
- 1 lb Sweet mini peppers(Left whole with stems intact)
- 1.5 cups Labneh(Store-bought or homemade, chilled)
- 5 tbsp Olive oil(Divided use)
- 1/4 cup Heavy cream(Very cold)
- 1 tbsp Pomegranate molasses(Thick and syrupy)
- 1 tsp Whole coriander seeds(Lightly crushed)
- 1/2 tsp Whole cumin seeds
- 1 clove Garlic(Finely minced)
- 1 tbsp Fresh lemon juice
- 1 tsp Lemon zest
- 3/4 tsp Kosher salt(Divided use)
- 1/4 tsp Crushed red pepper flakes
- 1/2 cup Pomegranate arils(Fresh)
- 1/4 cup Fresh mint leaves(Roughly torn)
- 1/4 cup Fresh parsley(Roughly chopped)
- 1/4 cup Toasted pistachios(Roughly chopped)
Instructions
- 1
Preheat your oven to 450 degrees Fahrenheit. In a large mixing bowl, toss 1 lb sweet mini peppers with 2 tbsp olive oil, 1 tsp whole coriander seeds, 1/2 tsp whole cumin seeds, and 1/4 tsp kosher salt. Spread them out evenly on a heavy baking sheet.
3 min
Tip: Leaving the stems on the peppers makes them easier to grab and eat by hand, which is exactly how this dish should be enjoyed.
- 2
Roast the seasoned peppers in the hot oven for 20 to 22 minutes, until they collapse completely and develop beautiful, dark charred blisters all over.
22 min
Tip: Do not stir them too often. Let the high heat do the work to get that essential char.
- 3
While the peppers roast, prepare your base. Line a fine-mesh sieve with a clean paper towel or cheesecloth and place it over a bowl. Add 1.5 cups labneh and gently press it with the back of a spoon to strain out the excess whey. Let it sit and drain.
10 min
Tip: Why strain labneh that is already thick? Because any extra moisture will weigh it down. We want pure, concentrated milk solids so it whips up into an absolute cloud.
- 4
Prepare the vibrant garnishes. Deseed the pomegranate to yield 1/2 cup pomegranate arils, roughly tear 1/4 cup fresh mint leaves, chop 1/4 cup fresh parsley, and roughly chop 1/4 cup toasted pistachios.
4 min
Tip: I like to leave the mint pieces a little larger so you get distinct pops of freshness rather than just a grassy background flavor.
- 5
Transfer the strained, ultra-thick labneh to a large mixing bowl. Pour in 1/4 cup heavy cream and add 1 tsp lemon zest along with 1/2 tsp kosher salt. Whip vigorously with a balloon whisk or electric mixer until it holds glorious, airy peaks.
4 min
Tip: The cream adds fat and air. The texture should remind you of a savory whipped cream. Swoosh this beautifully across your serving platter.
- 6
In a small saucepan, heat the remaining 3 tbsp olive oil over medium heat. Add 1 clove garlic and 1/4 tsp crushed red pepper flakes. Let sizzle for 30 seconds until deeply fragrant, then turn off the heat and whisk in 1 tbsp pomegranate molasses and 1 tbsp fresh lemon juice.
3 min
Tip: Pomegranate molasses can be quite thick; whisking it into hot oil helps it loosen up into a gorgeous, glossy dressing.
- 7
Pull the blistered peppers from the oven. While they are still screaming hot, dump them straight into the saucepan with the warm molasses dressing. Toss gently so every collapsed pepper drinks in the tart, garlicky oil.
2 min
Tip: Hot vegetables absorb flavors much better than cold ones. This is the secret to deeply flavored mezze.
- 8
To serve, pile the hot, glossy dressed peppers straight into the center of your swooshed labneh. Pour every drop of the pan juices over the top. Scatter generously with the prepped pomegranate arils, mixed herbs, and toasted pistachios.
2 min
Tip: The contrast between the cold, airy labneh and the hot, sweet, jammy peppers is what makes this plate a total showstopper.
Chef's Notes
You can absolutely make the whipped labneh a few hours ahead of time and store it in the fridge. Just be sure to roast the peppers right before your guests arrive so you get that perfect temperature contrast. Generous swooshes, loads of fresh herbs, and do not be shy with the pomegranate jewels!
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.