15/03/2024
Labneh makes for the perfect Ramadan starter. ☺️ This dish is creamy, soft, tangy and nutritious, and oh so yum!😋
Prep time: 15 mins
Ingredients:
500g natural Greek yoghurt
¼ tsp salt
Dukkah:
½ tsp coriander seeds
½ tsp cumin
1 tsp fennel seeds
2 tbsp almonds, toasted
2 tbsp pistachios, toasted
3 tbsp sesame seeds, toasted
¼ tsp cayenne pepper
Method:
1. Mix the salt and yoghurt together then place over a strainer lined with a muslin cloth or paper towel.
2. Place the strainer over a bowl and cover. Leave in the fridge overnight or a minimum of 5-6 hours.
3. In a dry pan over medium heat, toast the coriander, cumin, fennel seeds and toss regularly for 2-3 minutes until fragrant.
4. Add spices in a small food processor and pulse for a few seconds until spices are ground.
5. Add the almonds, pistachios, sesame seed, cayenne pepper and a generous pinch of salt. Pulse again until you have a coarse mixture.
6. To serve, turn strained yoghurt onto a serving platter removing the muslin. Sprinkle dukkah over the labneh and a drizzle of olive oil on top. Serve with warm flatbread.
