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This unique twist on rösti brings bold Middle Eastern spices to a brunch classic. Sweet potato is the perfect base for absorbing the warming notes of a Lebanese shawarma spice blend, while the whipped labneh adds cooling contrast. Topped with quick pickled onions and a syrupy pomegranate molasses drizzle, the dish feels luxurious yet light. It’s perfect as a meat-free showstopper or as a stylish side for grilled lamb or eggs.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
For the rösti:
2 medium sweet potatoes, peeled and coarsely grated
1 spring onion, finely chopped
1½ tsp Lebanese shawarma spice blend
½ tsp sea salt
1 egg (or flax egg)
2 tbsp plain flour (or chickpea flour for gluten-free)
2 tbsp olive oil (for frying)
For the whipped labneh:
150g labneh or thick Greek yoghurt
½ small garlic clove, grated
Zest of ¼ lemon
Pinch of salt
Quick pickled onions:
½ small red onion, finely sliced
2 tbsp red wine vinegar
Pinch of salt & sugar
To finish:
1 tsp pomegranate molasses
A few mint leaves
Pinch of sumac
Optional: Toasted pine nuts or sesame seeds
Make the pickled onions: Mix the sliced onion, vinegar, salt, and sugar in a bowl. Let sit while you prepare everything else.
Prepare the rösti mix: Squeeze the grated sweet potato in a tea towel to remove excess moisture. Place in a bowl with the spring onion, shawarma spice, salt, egg, and flour. Mix well.
Fry the rösti: Heat olive oil in a non-stick frying pan over medium heat. Form small palm-sized rösti discs (about 6–8 cm wide) and fry 3–4 mins each side until golden and crisp. Transfer to a plate lined with kitchen paper.
Whip the labneh: Beat the labneh with garlic, lemon zest, and salt until light and smooth.
Assemble the stack: Place one rösti on a plate, dollop with whipped labneh, add some pickled onions, and repeat for a two- or three-layer stack.
Garnish: Drizzle with pomegranate molasses, sprinkle with mint, sumac, and optional seeds or pine nuts.
Energy: 385 kcal
Fat: 21g
Carbohydrates: 34g
Sugars: 8g
Protein: 9g
Fibre: 5g
Salt: 0.9g
It’s a dish that feels like brunch but tastes like a Middle Eastern mezze explosion. Perfect with a glass of mint tea or a salty Ayran.
The ingredients used in this recipe could also be used to create…
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