Fire-Charred Kabocha Squash with Sizzling Sesame-Ginger Tatbilah & Pomegranate over Whipped Sheep's Milk Labneh

Name: Fire-Charred Kabocha Squash with Sizzling Sesame-Ginger Tatbilah & Pomegranate over Whipped Sheep's Milk Labneh
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 medium kabocha squash; 6 tbsp extra-virgin olive oil; 1 tsp ground cumin; 0.5 tsp ground coriander; 1.5 tsp flaky sea salt; 0.5 tsp coarse black pepper; 1.5 cups sheep's milk labneh; 3 tbsp raw sesame tahini; 2 garlic clove; 2.5 tbsp lemon juice; 1 tbsp fresh ginger; 1 serrano or jalapeño pepper; 1.5 tbsp white sesame seeds; 1 tsp black sesame seeds; 1 tsp Aleppo pepper flakes; 1.5 tbsp pomegranate molasses; 0.5 cup fresh pomegranate arils; 0.5 cup fresh cilantro and mint leaves; 4 tbsp olive oil

Sweet, chestnut-rich kabocha squash wedges are blistered over open fire until smoky and tender, then arranged over cooling whipped sheep's milk labneh with lemon and garlic. The warm wedges are showered with a sizzling sesame-ginger tatbilah chile crunch and ruby pomegranate arils for a showstopping mezze centerpiece.

Yael Mizrahi

September 22, 2026

Prep: 15 minutes

Cook: 15 minutes

medium

appetizer

mezzekabocha squashfire roastedtatbilah+1

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Timeline

30 minutes

0m10m20m30m

Preheat Fire Grill

10m

Season Squash Wedges

Char and Roast Squash

15m

Whip Labneh Tahini

Fry Sizzling Tatbilah

Plate Labneh and Squash

Garnish and Serve

Ingredients

1 medium kabocha squash(about 2 to 2.5 lbs, seeded and sliced into 1-inch thick half-moon wedges (skin on))
6 tbsp extra-virgin olive oil(divided use; rich, peppery Mediterranean olive oil preferred)
1 tsp ground cumin(freshly ground)
0.5 tsp ground coriander(coarsely ground)
1.5 tsp flaky sea salt(such as Maldon, divided use)
0.5 tsp coarse black pepper(freshly cracked)
1.5 cups sheep's milk labneh(or thick Greek whole-milk yogurt strained overnight)
3 tbsp raw sesame tahini(ethereal and runny, ideally Lebanese or Palestinian)
2 garlic clove(1 finely grated for the labneh base, 1 thinly slivered for the sizzling tatbilah)
2.5 tbsp lemon juice(freshly squeezed, divided)
1 tbsp fresh ginger(finely julienned into delicate matchsticks)
1 serrano or jalapeño pepper(thinly sliced into rounds, seeds left in if you like sharp heat)
1.5 tbsp white sesame seeds
1 tsp black sesame seeds
1 tsp Aleppo pepper flakes(or mild Maras pepper)
1.5 tbsp pomegranate molasses(tart and sticky)
0.5 cup fresh pomegranate arils(for bright ruby bursts)
0.5 cup fresh cilantro and mint leaves(loosely packed, rough torn tender leaves)
4 tbsp olive oil(for blooming spices and toasting seeds)

Instructions

1
Set up a grill with a two-zone fire (high direct heat on one side, moderate indirect heat on the other), or preheat a heavy cast-iron grill pan over medium-high heat until lightly smoking.
10 min
Tip: If cooking indoors, ensure your kitchen hood is on high—getting honest fire blister on kabocha skin requires intense heat.
2
Toss 1 medium kabocha squash wedges in a large wide bowl with 2 tbsp extra-virgin olive oil, 1 tsp ground cumin, 0.5 tsp ground coriander, 1 tsp flaky sea salt, and 0.5 tsp coarse black pepper until each crescent is glossed and fragrant.
5 min
Tip: Do not peel kabocha! The skin turns delightfully nutty, tender, and beautifully chewy once charred.
3
Lay the seasoned squash wedges directly over the hot flames or hot ridges of your cast-iron pan. Sear for 4 to 5 minutes per cut side without disturbing, until deeply charred with bold grill lines, then shift to the cooler indirect zone, cover, and roast for about 10 minutes until dense and fork-tender throughout.
15 min
Tip: Kabocha has less moisture than butternut, allowing it to caramelize into sweet, roasted chestnut nuances rather than steaming.
4
While the squash is gently roasting over indirect heat, prepare the base: In a medium bowl, whisk together 1.5 cups sheep's milk labneh, 3 tbsp raw sesame tahini, 1 finely grated garlic clove, 1.5 tbsp lemon juice, and 0.5 tsp flaky sea salt until silky, whipped, and cloud-like.
5 min
Tip: Whisking tahini directly into labneh gives it an unmistakable nutty roundness and luxurious body.
5
In a small skillet or copper butter warmer, heat remaining 4 tbsp extra-virgin olive oil over medium heat. Add 1 thinly slivered garlic clove, 1 tbsp julienned ginger, 1 sliced serrano pepper, 1.5 tbsp white sesame seeds, and 1 tsp black sesame seeds. Swirl gently for 2 minutes until the garlic is golden-straw and the seeds are intensely toasted and popping, then immediately remove from heat and stir in 1 tsp Aleppo pepper flakes and remaining 1 tbsp lemon juice.
4 min
Tip: Pull the pan off the burner the instant the garlic turns golden; residual oil heat will finish toasting the Aleppo flakes without scorching.
6
Spread the whipped garlic-tahini labneh in generous, swooping waves across a large, shallow ceramic platter. Arrange the warm, charred kabocha wedges over the cool base, interlocking them dynamically to build height.
3 min
Tip: The contrast between the chilled, velvety labneh and steaming, sweet charred squash is where the magic lives.
7
Spoon the hot sizzling sesame-ginger tatbilah oil evenly over the roasted squash wedges. Drizzle with 1.5 tbsp tart pomegranate molasses, and shower the top with 0.5 cup ruby pomegranate arils and 0.5 cup fresh cilantro and mint leaves. Serve immediately while warm.
2 min
Tip: Serve with warm grilled flatbread or sesame pita so your guests can mop up every drop of spiced oil and garlic labneh.

Chef's Notes

Kabocha squash is hands-down my favorite winter squash because it possesses an earthy, sweet richness reminiscent of roasted chestnuts and sweet potatoes without shedding excess water. Cooking it over live fire turns the dark green skin into an edible, caramelized edge that contrasts heavenly with the tender flesh. The fiery, aromatic tatbilah crunch sizzling over the chilled sheep's milk labneh creates the temperature and texture contrasts I obsess over in every mezze platter. If you can't find sheep's milk labneh, a good cow's milk labneh or strained full-fat Greek yogurt works wonderfully.

Frequently Asked Questions

How long does Fire-Charred Kabocha Squash with Sizzling Sesame-Ginger Tatbilah & Pomegranate over Whipped Sheep's Milk Labneh take to make?

Fire-Charred Kabocha Squash with Sizzling Sesame-Ginger Tatbilah & Pomegranate over Whipped Sheep's Milk Labneh takes about 30 minutes total. That includes 15 minutes of prep and 15 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Fire-Charred Kabocha Squash with Sizzling Sesame-Ginger Tatbilah & Pomegranate over Whipped Sheep's Milk Labneh?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for Fire-Charred Kabocha Squash with Sizzling Sesame-Ginger Tatbilah & Pomegranate over Whipped Sheep's Milk Labneh?

The main ingredients are: kabocha squash, extra-virgin olive oil, ground cumin, ground coriander, flaky sea salt, coarse black pepper, sheep's milk labneh, raw sesame tahini, garlic clove, lemon juice, fresh ginger, serrano or jalapeño pepper, white sesame seeds, black sesame seeds, Aleppo pepper flakes, pomegranate molasses, fresh pomegranate arils, fresh cilantro and mint leaves, olive oil.

What type of meal is Fire-Charred Kabocha Squash with Sizzling Sesame-Ginger Tatbilah & Pomegranate over Whipped Sheep's Milk Labneh?

Fire-Charred Kabocha Squash with Sizzling Sesame-Ginger Tatbilah & Pomegranate over Whipped Sheep's Milk Labneh is categorized as: appetizer.

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