Middle Eastern Seitan and Celeriac Skillet with Labneh and Preserved Lemon

Heat a heavy-bottomed cast iron skillet over medium-high heat.

Add the seitan chunks and sear until the edges are deeply golden and crisp, about 5 minutes.

Remove the seitan and set aside.

In the same pan, add the diced celeriac and sauté until golden-brown and tender, about 8 minutes, allowing the sugars to caramelize slightly.

Return the seitan to the pan, stirring in the preserved lemon paste to coat everything evenly, letting the aromatics bloom and become fragrant.

Spread a generous base of cool, creamy labneh onto a warm plate.

Top with the piping hot seitan and celeriac mixture.

Serve immediately with a side of toasted sourdough bread to scoop up the mixture.

The combination of the tangy lemon, sharp preserved rind, and cooling labneh provides a sophisticated, savory start to the day.