Sourdough toast topped with labneh, olives, a mix of pickled vegetables and a drizzle of olive oil makes a tangy, delicious, satisfying vegetarian sandwich.
RAMADAN, A MONTH OF FASTING, PRAYER, REFLECTION AND COMMUNITY FOR MUSLIMS WORLDWIDE, is going on now. Our Detroit daughter Claire has been regularly updating us on the rich offerings of Ramadan food trucks throughout the area helping people break their daily fasts deliciously. One of her favorite trucks, Corn on the Corner, a year-round business that, for Ramadan, pulls out all the stops, with incredible specials created just for the holiday.
Last year’s special was a Lebanese labneh sandwich. The vegetarian sandwich is made with labneh—a Middle Eastern yogurt cheese—on toasted sourdough, topped with olives, pickles, fresh tomato, chopped mint, za’atar, crushed pistachios, a drizzle of pomegranate-infused olive oil, and a garnish of pickled turnip.
We didn’t get a chance to sample Corn on the Corner’s labneh sandwich, but Marion was inspired to make her own version for us. You’ll find the delicious recipe here. We hope you try it!