Are you familiar with labneh? Not yet? No worries, we’ll first define the word for you. Used in Middle Eastern cooking, labneh is yoghurt that has been strained until it has the consistency of soft cheese, typically served with savoury seasonings as a dip or spread.
You may be wondering why on earth you would want to make your own labneh at home. Because it’s. So. Satisfying. The only ingredients you need are Greek full fat yoghurt, a cheese cloth and salt. And time, preferably a length of a night. 🙂 You can top labneh with whatever goodies you have on hand! We’ll share one of our favourite summer appetizers below.
- greek full fat yoghurt
- fresh mint
- black olives
- olive oil
- toasted almonds and pine nuts
- pomegranate seeds
- libanese toasted flatbread or pita bread
- chili flakes
- Line a sieve with the cheesecloth, stir the salt into the Greek yogurt, and scoop it into the sieve.
- Fold the excess cheesecloth over the yogurt, place it in the fridge, and let it strain for at least 8 hours.
- transfer your now somewhat-stiff, but still spreadable cheese to a bowl and give it a good drizzle of olive oil and a sprinkling of za’atar, the middle eastern spice blend.
- We like to top ours with black olives, fresh mint, pomegranate seeds, chili flakes, toasted pine nuts and almonds.
- Toast some flatbread and start diggin' into this BEST EVER labneh dip. You're welcome.