Jazz up your latkes! Instead of sour cream, use a tart, plain Greek yogurt or labane, a type of sheep’s milk-based “yogurt cheese” popular in the Middle East. It’s creamy, tangy and all sorts of delicious. Place a dollop of yogurt onto each crispy latke and top with one of these three combinations:
These sweet little jewels not only look exotic but they create a powerful flavor combination with the piquant yogurt and salty latke.
Roasted lemon slices and fresh mint leaves.
Slice a lemon, into extremely thin rounds, place them on a foil-lined pan, drizzle with olive oil, add a pinch of Kosher salt and broil on high until just browned. Place a slice on each latke along with one or two pieces of mint.
Red onion, cucumber, olive oil and za’atar.
Dice onion and slice small chunks of English cucumber. Combine in a bowl with olive oil and Kosher salt and pepper to taste. The true hero of this dish is the za’atar (ZAH-tar), a staple in Israeli and Middle Eastern cooking. It’s a blend of equal parts thyme, sumac, sesame seeds, Kosher salt and pepper. Sometimes oregano and cumin are added. You can find it in specialty stores or make your own. I guarantee you will soon be marinating your chicken in it and adding the mixture to your meatballs.