Blistered Okra with Dill-Coriander Lebneh

• Kosher salt
• Cracked black pepper
• 1 head of garlic, halved crosswise, plus 3/4 teaspoon finely grated garlic
• 1 cup coarsely chopped dill sprigs plus 1/4 cup chopped dill fronds, plus small sprigs for garnish
• 1 pound okra
• 3/4 cup lebneh or Greek yogurt
• 1 teaspoon crushed coriander seeds
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• Lemon wedges, for serving

1. In a large bowl, whisk 8 cups of hot water with 1/2 cup of salt, the halved garlic head and the chopped dill sprigs until the salt is dissolved.
2. Let cool to lukewarm.
3. Using a paring knife, pierce each piece of okra in a few spots to help absorb the brine.
4. Add the okra to the brine and place a plate on top to keep them completely submerged.
5. Let stand at room temperature for 2 hours.
6. Meanwhile, in a small bowl, combine the lebneh with the crushed coriander, grated garlic, chopped dill fronds and 1/4 cup of the olive oil.
7. Add 2 tablespoons of water and season with salt and cracked pepper.
8. Whisk until smooth.
9. Light a grill or heat a grill pan.
10. Drain the okra and pat dry; discard the garlic and dill sprigs.
11. In a medium bowl, toss the okra with the remaining 2 tablespoons of olive oil and season with pepper.
12. Grill the okra over moderately high heat, turning, until charred in spots and crisp-tender, about 5 minutes.
13. Spread the lebneh on plates and top with the blistered okra.
14. Garnish with small dill sprigs and serve with lemon wedges.

kosher salt, pepper, garlic, dill sprigs, okra, lebneh, coriander seeds, extravirgin olive oil, lemon wedges

Taken from www.foodandwine.com/recipes/blistered-okra-dill-coriander-lebneh (may not work)