Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel 600 grams of sweet potatoes and cut them into 1/2-inch cubes.

2. 2

   Dissolve 2 tablespoons of sea salt in 4 cups of filtered water to create a brine.

3. 3

   In a clean 1-quart glass jar, combine the cubed sweet potatoes, 3 crushed garlic cloves, 1 tablespoon of dried za'atar, 1 teaspoon of ground turmeric, and 1/2 teaspoon of red pepper flakes.

4. 4

   Pour the prepared brine over the sweet potatoes, ensuring they are fully submerged, and seal the jar with an airlock lid or a regular lid that is burped daily.

5. 5

   Allow the sweet potatoes to ferment at room temperature for 3 to 5 days, or until they develop a pleasant tangy aroma and a slightly softened texture.

6. 6

   Drain the fermented sweet potatoes and gently toss them with 1/2 cup of labneh, 2 tablespoons of tahini, 1 tablespoon of lemon juice, 2 tablespoons of chopped fresh parsley, and 1 tablespoon of olive oil before serving.