2 cups (500 mL) thick Greek yogurt
1 Tbs (15 mL) roasted garlic puree
1 cup roasted pumpkin seeds
2 Tbs sumac
2 large yams
1 Tbs (15 mL) vegetable oil
2 Tbs butter
3 green onions, cut into 5 cm strips
1 lime (optional)
- For the labneh, combine the Greek yogurt and roasted garlic puree in a mixing bowl, until fully incorporated. Season lightly with a pinch of salt. Set aside in the refrigerator.
- For the pumpkin seed za’tar, roughly chop the pumpkin seeds and mix together with the sumac. Set aside.
- Cut the yams into wedges 7.5–10 cm long and 1 cm wide, leaving the skins on. In a large non-stick pan melt the butter and vegetable oil, and once the butter begins to lightly foam add your yams. Cook on medium heat for 3 to 4 minutes on each side, using a spatula to rotate the yam wedges so they do not burn. Use a fork and poke the yams to check their doneness, there should be no resistance and the yams should feel soft.
- Add the green onions and cook for 1 minute. Once cooked gently season them with salt.
- On a large serving dish spoon the labneh on the plate spreading it around. Next place the yams over the labneh and finish with the pumpkin seed za’tar. Squeeze fresh lime juice over the yams for an extra kick!