Recipe from Kazakhstan: Labneh from wrinkly tomatoes
Overripe tomatoes are often full of flavour, but can be too soft to use in salads. But in this state, they are perfect for a spicy tomato labneh. This dish for 4 people can be on the table in just 15 minutes:
Finely shred or chop 450g ripe, skinned tomatoes. Put in a pan with 65g cold-pressed olive oil, 2 chopped cloves of garlic, 2 strips of lemon peel, 1 tablespoon of balsamic glaze (or other vinegar), pepper, 1 teaspoon of cumin, paprika and salt and cook on a high heat for 3 minutes until the tomatoes are soft and the mixture is thick and creamy. Remove from the heat and take out the lemon peel. Spoon 400g labneh (Greek full-fat yoghurt or sour cream) onto a plate and top with the hot tomato sauce. To finish, drizzle fresh herbs to taste (oregano, basil, coriander) with a little olive oil and serve with bread.