Name: Za'atar Pasta with Whipped Labneh, Roasted Apple-Carrot Crisps, and Strawberry-Gummy Bear Gastrique
Prep time: 202 min
Cook time: 203 min
Total time: 405 min
Yield: 4 servings
Cuisine: middle-eastern
Ingredients: 300 grams dried pasta (penne or fusilli); 2 cups plain yogurt; 1/4 cup salt (for labneh preparation); 3 tablespoons za'atar spice blend; 2 medium apples (Granny Smith, thinly sliced); 3 medium carrots (julienned into thin matchsticks); 2 tablespoons honey; 1 tablespoon olive oil; 200 grams fresh strawberries (hulled and halved); 1/4 cup ABC chocolate (finely chopped); 1/2 cup gummy bears (assorted colors); 2 eggs (for egg pasta enrichment, optional); 100 grams feta or white cheese (crumbled); 1/2 cup milk (for labneh consistency); 1/4 cucumber (thinly sliced, for garnish); 2 tablespoons lemon juice; Salt and pepper to taste; 1 tablespoon butter

Za'atar Pasta with Whipped Labneh, Roasted Apple-Carrot Crisps, and Strawberry-Gummy Bear Gastrique

An audacious Middle-Eastern Modern Creative fusion that reimagines traditional za'atar flavors through an Italian pasta base. Creamy whipped labneh (yogurt cheese) serves as the sauce, topped with caramelized apple and carrot chips, finished with a sweet-tart strawberry gastrique studded with gummy bear pearls for playful texture contrast.

405 min

Medium

4 servings

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Taste Profile

Sweet6/10

Salty9/10

Sour6/10

Umami4/10

Spicy1/10

🥄 Texture

Silky, whipped labneh creates a creamy, coat-like sauce over al dente pasta for a rich mouthfeel. Roasted apple and carrot crisps contribute crunchy, caramelized shards while gummy bears add contrasting chewy, slightly sticky bites. Crumbled feta and small melting chocolate pieces provide occasional crumbly and soft pockets of texture.

👃 Aroma

Bright strawberry and lemon top notes are joined by warm, herbal za'atar (thyme/oregano and toasted sesame) and caramelized apple/carrot scents. Underneath there is a tangy dairy background from the labneh and salty cheese with faint cocoa and candied-gummy candy whiffs, making the overall aroma sweet-savory and slightly tangy.

🍷 Pairs Well With

A dry sparkling wine (Prosecco or Cava) or a crisp, dry Riesling — their acidity and effervescence will cut the rich, salty labneh and balance the sweet gastrique; non-alcoholic option: chilled sparkling water with lemon.

🥗 Side Dishes

A peppery arugula salad with lemon vinaigrette to brighten and cut richness; quick pickled cucumbers or red onions to add acidic contrast; or crusty sourdough/grilled flatbread for scooping and textural balance.

Ingredients(18 items)

1300 grams dried pasta (penne or fusilli)

22 cups plain yogurt

31/4 cup salt (for labneh preparation)

43 tablespoons za'atar spice blend

52 medium apples (Granny Smith, thinly sliced)

63 medium carrots (julienned into thin matchsticks)

72 tablespoons honey

81 tablespoon olive oil

9200 grams fresh strawberries (hulled and halved)

101/4 cup ABC chocolate (finely chopped)

111/2 cup gummy bears (assorted colors)

122 eggs (for egg pasta enrichment, optional)

13100 grams feta or white cheese (crumbled)

141/2 cup milk (for labneh consistency)

151/4 cucumber (thinly sliced, for garnish)

162 tablespoons lemon juice

17Salt and pepper to taste

181 tablespoon butter

Instructions

Prepare the labneh: Line a fine-mesh strainer with cheesecloth. Pour 2 cups yogurt into the cloth and sprinkle with 1/4 cup salt. Gather the cloth corners and hang over a bowl for 4-6 hours (or overnight) in the refrigerator until thick and creamy. This creates the base sauce.

While labneh drains, prepare the apple-carrot crisps: Preheat oven to 350°F (175°C). Toss thinly sliced apples and julienned carrots with 1 tablespoon honey and 1 tablespoon olive oil. Spread on a parchment-lined baking sheet in a single layer.

Roast the apple-carrot mixture for 25-30 minutes, stirring halfway through, until edges are caramelized and pieces are crispy. Remove and set aside.

Prepare the strawberry-gummy bear gastrique: In a small saucepan, combine halved strawberries with 1 tablespoon honey and 1 tablespoon lemon juice. Heat over medium heat for 8-10 minutes until strawberries break down and liquid reduces by half, creating a syrupy consistency. Remove from heat and gently fold in 1/2 cup gummy bears (they will soften slightly but hold shape). Set aside.

Cook the pasta: Bring a large pot of salted water to boil. Add 300 grams pasta and cook according to package directions until al dente. Reserve 1 cup pasta water before draining.

Finish the labneh sauce: Transfer prepared labneh to a bowl. Whisk in 1/2 cup milk to reach a creamy, pourable consistency. Fold in 2 tablespoons za'atar spice blend, reserving 1 tablespoon for garnish. Season with salt and pepper to taste. Stir in 1 tablespoon butter for richness.

Combine pasta and sauce: Add drained pasta to the labneh mixture, tossing gently. Add pasta water gradually (2-3 tablespoons at a time) to achieve a silky, coat-like sauce consistency.

Plate the dish: Divide pasta among 4 serving bowls. Create a nest with the pasta and sauce.

Layer toppings: Arrange roasted apple-carrot crisps artfully on top of each pasta nest. Drizzle strawberry-gummy bear gastrique over the pasta. Sprinkle crumbled feta cheese and remaining 1 tablespoon za'atar around the plate.

Add final garnish: Top each bowl with thin cucumber slices, finely chopped ABC chocolate pieces (which will slightly melt from pasta heat, adding subtle chocolate notes), and additional gummy bears for visual pop.

Serve immediately while pasta is warm and crisps maintain their texture.