{"id":33819,"date":"2026-07-23T08:44:05","date_gmt":"2026-07-23T06:44:05","guid":{"rendered":"https:\/\/bud.nl\/?post_type=avada_portfolio&p=33819"},"modified":"2026-07-23T09:49:08","modified_gmt":"2026-07-23T07:49:08","slug":"oca-with-loomi-labneh-and-honey-chili-hazelnuts","status":"publish","type":"avada_portfolio","link":"https:\/\/bud.nl\/en\/recept\/oca-with-loomi-labneh-and-honey-chili-hazelnuts\/","title":{"rendered":"Oca with loomi labneh and honey-chili hazelnuts"},"content":{"rendered":"

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2 persons<\/span>
\n45 minutes<\/span><\/p>\n<\/div>

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\nIngredients:
\n500g oca
\n2 tbsp olive oil
\nSalt and pepper
\nPinch of cumin seeds
\n300g Greek yogurt (10% fat)
\n1 tbsp ground loomi
\n1 tbsp finely chopped flat-leaf parsley
\n75g hazelnuts
\n1 tbsp honey
\n1 tsp chili flakes (more or less to taste)
\n2 tbsp pomegranate seeds
\n1 tsp za’atar<\/span><\/span><\/span><\/p>\n<\/div>

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Oca with loomi labneh and honey-chili hazelnuts<\/h1><\/div>
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Spoon the yogurt into a clean kitchen towel placed over a sieve and bowl. Fold the towel closed and let the yogurt drain in the refrigerator for 2-4 hours, until the labneh is thick and creamy.<\/p>\n

Rinse the oca under running water and pat dry. Cut the oca in half and place the halves cut-side down on a baking tray. Drizzle with olive oil and season with salt. Roast in the oven for about 30 minutes on 200\u00b0C until golden brown and tender on the inside.<\/p>\n

Briefly roast the hazelnuts in a dry frying pan until fragrant. Add the honey, chili flakes, and a pinch of salt. Let the nuts caramelize for about 1 minute, then transfer them to a baking tray lined with parchment paper to cool. Once completely cooled, roughly chop them.<\/p>\n

Finely chop the mint, dill, and parsley, and grate the loomi. Remove the labneh from the refrigerator and mix it in a bowl with the ground loomi, chopped herbs, and a pinch of salt.<\/p>\n

Spoon the labneh onto a plate and smooth it out using the back of a spoon or spatula. Drizzle with olive oil and arrange the roasted oca on top. Sprinkle with the crunchy hazelnuts and finish with pomegranat seeds, extra chopped herbs, and za’atar.<\/p>\n<\/div>

\"Oca<\/span><\/div>
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\u2014<\/strong> CITRUS<\/span><\/h4>\n<\/div>

Loomi<\/span><\/h3>\n

Loomi is a small lime that is cooked in brine until rock hard. This gives them an intense citrus flavor, but with an earthy and smoky undertone. Loomi is a staple of Iranian cuisine. <\/span><\/p>\n<\/div>

READ MORE<\/span><\/a><\/div>
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\u2014<\/strong> VEGETABLES \u2014<\/strong> ROOTS AND TUBERS<\/span><\/h4>\n<\/div>

Oca<\/span><\/h3>\n

This beautiful tuber has a sweet taste and a low starch content. This gives a less starchy texture than normal potatoes. Oca is very versatile, so it can be used in both sweet and savoury dishes. Fresh oca has a crispy texture that is comparable to carrots. <\/span><\/p>\n<\/div>

READ MORE<\/span><\/a><\/div>
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More recipes<\/h3>\n<\/div>
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