Brothers Max and Eli Sussman grew up in the 90s, when creamy green goddess dressing was all the rage. At Samesa, their Brooklyn restaurant that pays homage to casual Middle Eastern food counters and trucks, and falafel stands, they looked to recreate the nostalgic memory of that dreamy dressing in one that could also stand up to hearty, crunchy salads. Three kinds of fat—including labneh, a cheese made by straining yogurt—give it a richness that's balanced by the acid in the lemon juice.
To learn more, read “Secret Weapon: Green Goddess with Labneh.”
Green Goddess with Labneh
Recipe adapted from Eli and Max Sussman, Samesa, New York, NY
Yield: 4 cups
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes
2 bunches tarragon, roughly chopped
2 bunches chives, roughly chopped
2 cups parsley
1 cup dill
3 garlic cloves
½ cup mayonnaise
1½ cups buttermilk
½ cup labneh
½ cup extra-virgin olive oil
Juice of 2 lemons
1 teaspoon salt, plus more to taste
Freshly ground white pepper, to taste
In a blender, combine everything until smooth. Use immediately.
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