I am writing you from Israel, where the summer is blistering and the politics are hot. No surprises there… What does constantly surprise me is how diverse, creative and delicious food here continues to be: ever changing and evolving!

Yesterday my parents, sister and I had lunch at the ancient port town of Caesarea. Sitting alongside an ancient Roman avenue, by Byzantine walls and a minaret of an old mosque, we ate contemporary food to the sound of crashing waves, enjoying the cooling effect of an ocean breeze.

With a chilled crisp French Rose’ we enjoyed Seared sea bass bites over sumac-labneh, a lemony ceviche with minced sweet nectarines, shaved roasted beets with local greens & blue cheese… Just to name a few of the incredible, lively flavors!

Can’t get on a plane right now to try these dishes? I got you! here is my interpretation of one of these dishes - no cooking required, just your knife and a bit of elbow grease. You’re Welcome!

Nectarine Ceviche Over Sumac Labneh

Serves 6

Ingredients:

For Ceviche:

1 cup Minced white fish fillet, (sea bass, halibut, swordfish, etc.)

2 medium ripe, but firm nectarine, pitted and diced fine

1/2 cup freshly shredded radish, (a+ a few slices for garnish)

1/4 cup minced shallots

1/4 cup finely minced Italian parsley

2 teaspoons finely minced jalapeno

1/4 cup Freshly squeezed lemon juice

2 tablespoons extra virgin olive oil

1 1/2 teaspoons kosher salt

1/4 - 1/2 teaspoon ground black pepper

For Labneh:

2 cups prepared labneh, (*homemade or store bought)

1 tablespoon ground sumac

For Garnish:

1 tablespoon chopped toasted pecans

2 tablespoons chopped toasted pistachios

2-3 tablespoon extra virgin olive oil

Directions:

1. Prep the labneh: Whisk together the labneh and sumac and taste. Season with salt and pepper and/or add more sumac or even lemon juice as needed. Refrigerate.

2. Make the ceviche: Gently combine all ceviche ingredients in a large bowl and taste.

Adjust seasoning as needed, remembering that flavors will deepen with time.

Set in fridge until serving time, no longer than 1 hour or fish will be quite PICKLED. 

3. Serving: Spread the beautiful pink labneh over a medium size serving platter.

Place small mounds of the mixed ceviche over the labneh and top each with a thin slice of the radishes. Sprinkle the nuts over the whole platter and then drizzle with quality extra virgin olive oil.

If desired, sprinkle some flaky sea salt and some extra sumac all over the platter.

Serve immediately. 

* Homemade Labneh

Yield: 1 quart

Ingredients:

64 ounces plain organic yogurt, (low fat or full fat NOT non-fat!)

2 tablespoons kosher salt

Directions:

1. In a large mixing bowl, whisk the yogurt with the salt until well seasoned and smoothed.

Line a fine mesh sieve with cheese cloth or even doubled paper towels and then carefully pour the yogurt into it.

Cover the yogurt with an additional layer of cheesecloth or paper towel and wrap loosely with plastic wrap. 

2. Place the sieve over a deep bowl and refrigerate overnight or for 24 hours, checking on the liquid level occasionally to make sure it does not spill over.

The longer the yogurt is drained, the thicker it will be

Place the cheese in a sealed container and refrigerate for up to 10 days.

3. Serving Options:

Dip: Add your choice of herbs and/or seasoning and serve as a dip with veggies and crackers.

For a Middle Eastern presentation spread some Labneh on a serving plate, sprinkle with Za’atar and drizzle some olive oil over it. Serve with pita wedges.

5. Optional: Leave the yogurt to drain longer, until firm. Portion the Labneh into ping pong size balls and roll with your hands to create a tight round ball. Place Labneh balls in a mason jar, layering it with fresh thyme sprigs and some red chili flakes, or dried hot peppers. Pour quality olive oil over it and let it marinade for at least 1 week and up to 1 month before consuming.