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Baharat Spiced Cherries and Labneh on Flatbread

A delicious Middle Eastern appetizer.

Photo of Baharat Spiced Cherries and Labneh on Flatbread


1/4 cup Pickling spice
2 tablespoons ground black pepper
4 teaspoons dried mint
4 teaspoons ground cumin
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
3-1/2 cups DOLE® Frozen Dark Sweet Cherries
1 cup red wine vinegar
1 cup Pinot Noir
1/2 cup granulated sugar
2 tablespoons baharat spice
2 tablespoons lemon zest
4 9-inch flatbread
4 cups whole milk Greek yogurt


  1. Combine spices in a spice grinder and pulse to a fine grind. Reserve in a sealed container until needed. 
  2. Combine cherries, vinegar, wine, sugar, 2 Tablespoons of baharat spice blend, and lemon zest in a medium-sized saucepot 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. 
  3. 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 to serve. 
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