Harissa oil

• Mix the olive oil with the harissa.

Prepare labneh according to the recipe or use ready-made labneh.

Prepare the kafta according to the recipe.

Kafta on Labneh

• Preheat the oven to 200 °C and braise the cherry tomatoes in it for about 15 minutes.
• Roast the hazelnuts in a pan over high heat for approx. 5 - 7 minutes, tossing occasionally. Then roughly chop or crush the hazelnuts.
• Cut the dates into bite-sized pieces. Remove the seeds first if necessary.
• Coarsely chop the parsley.
• Spread the labneh on a large plate. Drape the finished kafta and stewed tomatoes on top and garnish with hazelnuts, dates, harissa oil, parsley, sumac and za'atar. Season with salt and pepper if necessary.
• Serve with pita bread or baguette.