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Wild garlic labneh, green shatta and za'atar pangrattato

by Ayesha Kalaji
  1. Wild garlic labneh, green shatta and za'atar pangrattato
  2. Wild garlic labneh, green shatta and za'atar pangrattato
  3. Wild garlic labneh, green shatta and za'atar pangrattato
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Begin your meal at Ayesha Kalaji's Glastonbury restaurant Queen of Cups with dips and bread. Confit garlic, green chilli shatta (Middle Eastern hot sauce) and a za'atar pangrattato is served on a pastel green wild garlic labneh. Ayesha uses the whey created from labneh making to make a whey caramel for a sweet finish here, but this is optional if using shop-bought labneh.

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Ayesha says: “I LOVE labneh. I am obsessed. I will have it with every meal. Sweet, savoury, in a sandwich, on pasta, straight out of the tub, I will eat it whenever, wherever. This version celebrates wild garlic season and is a firm favourite at Queen of Cups.”

Ingredients

Metric

Imperial

GREEN SHATTA

CONFIT GARLIC

WILD GARLIC PURÉE

  • 50g of wild garlic, washed and well dried
  • 25g of rapeseed oil

ZA'ATAR PANGRATTATO

WHEY CARAMEL (OPTIONAL)

  • 250ml of whey, created from the labneh-making process
  • 40g of caster sugar
  • 1 lemon, zested
  • 10ml of lemon juice
SAVE RECIPE

Method

1
Start the green shatta 3 days before you want to serve. In a sterilised container, toss the chillies with the salt, then cover and refrigerate for 3 days
2
After 3 days, the chillies will have slightly softened and their heat will have tempered. Place the salted chillies in a blender with the vinegar and lemon juice and blend to a coarse paste. Transfer the shatta to a container and cover the surface with olive oil. Cover and store in the fridge – this will make more than you need
  • 35ml of cider vinegar
  • 5ml of lemon juice, about 1 tsp
  • olive oil, to cover
3
For the confit garlic, combine all the ingredients in a saucepan and cook on a very low heat for 45-60 minutes, until the garlic is soft, tender and spreadable. Cool and store in the oil in the fridge. This will make more than you need
4
For the labneh, first make a wild garlic purée by placing the wild garlic and rapeseed oil in a blender or food processor and blending until smooth. Fold 30g of this through the labneh and set aside (you will have leftover purée)
5
For the za'atar pangrattato, heat 20g of the confit garlic oil in a frying pan. Add the panko and toast until golden and crisp, then stir through the za'atar and salts. Remove from the heat and cool completely. Set aside
6

For the whey caramel, if making, combine the whey, caster sugar and lemon zest in a saucepan. Reduce it gently to a thick, glossy, caramel-like consistency (it almost looks like Vaseline in texture). Once you’re happy with the consistency, add the lemon juice

  • 250ml of whey, created from the labneh-making process
  • 40g of caster sugar
  • 1 lemon, zested
  • 10ml of lemon juice
7

To serve, spoon the labneh onto plates creating a well in the centre of each with the back of a spoon. Add some confit garlic, shatta, whey caramel (if using) and some confit garlic oil. Finish with the za'atar pangrattato, some coriander and a pinch of sumac

First published in 2026
DISCOVER MORE:
Ayesha Kalaji

Under the shadow of Glastonbury Tor, Ayesha Kalaji’s gastropub Queen of Cups serves Middle Eastern-inspired dishes interpreted through her own unique lens – resulting in vibrant, creative cooking that’s jam-packed with in-your-face flavour.

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