Homemade Labne
Prep time: 48 hours
Serves: 4-6
Ingredients
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1kg Greek yoghurt or plain unsweetened yoghurt
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2 tsp salt
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1 pomegranate
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½ bunch dill, finely chopped
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½ bunch chives, finely chopped
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Sumac, zaatar, paprika
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Lebanese Bread
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Olive oil
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Pepper
Method
- Place the yoghurt and the salt in a mixing bowl. Mix well and place a double layer of cheesecloth into a separate bowl. Place the yoghurt int the middle of the cheesecloth and put a kitchen spoon across.
- Pick the four corners of the cloth and tie them on the kitchen spoon so the yoghurt can hang on top of a deep bowl making sure that the cloth doesn't touch the base of the bowl. Place it into the fridge and let it hang for 48 hours or more if you like a firmer labneh.
- Once ready, remove from the cloth and serve into a bowl, drizzle with olive oil, sprinkle with dukkha, sumac or paprika. Add pomegranate seeds. Add cracked pepper and sprinkle with chopped chives and dill leaves.
- If making Labneh balls: roll the labne into balls of approx. 1 tbsp of the Labneh and coat them with dill or with any of your favourite spices. Place them into a bowl and covered them halfway with olive oil. Serve with fresh Lebanese bread.
