Baharat Spiced Cherries and Labneh on Flatbread

(2018 Pairings Recipe) A delicious Middle Eastern appetizer.

Total Time:
65 minutes

Servings:
32

Ingredients

¼ cup Pickling spice

2 tablespoons ground black pepper

4 teaspoons dried mint

4 teaspoons ground cumin

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

3-½ cups DOLE Frozen Dark Sweet Cherries

1 cup red wine vinegar

1 cup Pinot Noir

½ cup granulated sugar

2 tablespoons baharat spice

2 tablespoons lemon zest

4 9-inch flatbread

4 cups whole milk Greek yogurt

Combine spices in a spice grinder and pulse to a fine grind. Reserve in a sealed container until needed.
Combine cherries, vinegar, wine, sugar, 2 Tablespoons of spice blend, and lemon zest in a medium-sized saucepan over high heat. Bring to a simmer and reduce heat to low. Allow to simmer for 10 minutes, stirring occasionally with a rubber spatula. Remove from heat and transfer to a medium-sized bowl, refrigerate for 1 hour to cool.
Preheat grill to highest heat setting. Carefully grill each flatbread for 30 seconds on each side to mark and toast. Remove and allow to cool for 5 minutes prior to topping.
Top each flatbread with 1 cup of whole milk Greek yogurt and 1 cup of Baharat spiced cherries. Cut flatbreads into 1” x 4” thick pieces and serve on a large plate or platter.