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Labneh

One of my all time favourite dishes, labneh is a strained yogurt enjoyed in the Middle East. At home my grandmother would often make labneh and it was something that we all loved to eat together.





Ingredients


800g Greek Yoghurt (2% or 5% fat)

1 tsp Sea Salt

Olive Oil (for storage)


Muslin or Kitchen Towel


To Serve (optional)


Zaatar

Sumac Mint Leaves


How to:


Lay some muslin cloth over a sieve (set on top of a bowl or a sink). If you are using kitchen paper take at least 5-6 sheets and lay them in the sieve.


Mix the salt into the yogurt and pour the mixture into the muslin cloth or kitchen paper.


Wrap the muslin cloth/ kitchen paper around the yogurt and leave it to hang for 24-48 hours.


After this, it should become a thick and creamy paste with a sour taste. The thickness will depend on how long you strain it for.


Serve with olive oil and sprinkle zaatar, sumac or mint on top.


Tip: We used to make the most delicious labneh sandwiches on thin pita bread with green olives, mint, cherry tomatoes and cucumber,

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