Accompaniments and sides
Middle Eastern Labneh Dip
Home made Spiced Labneh | Middle Eastern Yoghurt Dip
Home made Spiced Labneh (Middle Eastern Yoghurt Dip)
Prep time:3 hours
Cooking Time:00 min
Total Time:12 hours
Servings:4
Labneh , in Middle Eastern countries is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency while preserving yogurt’s distinctive taste. It is a basic food at any Middle eastern breakfast table . It is served with olives pita bread or crudites. In my initial days of my settling down in this region Labneh and Laban sounded confusing and I would use these words interchangeably. But now after so many years it is very drilled into my subconscious self that Laban means buttermilk and Labneh is the strained yoghurt. Full marks to me for that!
Labneh is indeed symbiosis of unique flavours. Labneh may seem to be a simple recipe but it has grand flavours that leave behind a trail of lingering grandeur even long after you lick your plates clean. You can play around with the various middle Eastern spices such as sumac powder, zaatar mix to infuse some invigorating flavours in the Labneh. I have begun love these spices.
A bowl of handmade some home made Labneh is a boon especially when having unexpected guests. In recent times Labneh has become a one of the MUST HAVE hors d’ oeuvres for any of my party menus. Very easy and can be made a day or two ahead of the party!
Ingredients:
- 2 cups full fat yoghurt
- 1/2 teaspoon salt
- 2-3 tablespoon extra virgin olive oil
- 1/4 teaspoon sumac
- 1/4 teaspoon oregano
- 1 tsp dried mint leaves crushed
- 1/2 teaspoon zaatar spice mix
- parsley and chilli flakes to garnish
Method:
- Spoon the yoghurt onto a cheese cloth. Add a bit of salt.Bring up the corners of the cheese cloth and tie it.
- Leave the cheesecloth in a strainer under which is a bowl into which the whey is collected.
- Keep it in the refrigerator for 8-10 hours. What you will get is a thick lump as shown below.
- To this you add sumac powder,zaatar mix, dried mint leaves, chopped parsley and a bit of oregano. Leave the Labneh in the refrigerator for sometime to let the flavours develop and infuse into the Labneh.
- Serve this labneh in a bowl. Drizzle with extra virgin olive oil & sprinkle chilli flakes and sumac on top.
- Garnish with chopped parsley.
- Enjoy Labneh with flabreads such as khubooz, manakeesh or with crudites.
- Let me proudly show you these arabic bread crispies that I made with the dip. I cut some arabic bread and brushed olive oil, sprinkled some Arabic spices and shoved them into the oven for a few minutes. Oooooo-la-la the result was amazing!
Tips:
Use fresh cultured yogurt to make labneh. The olive oil should be real fine one to impart a lip smacking taste.
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