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Beetroot Labneh
Middle Eastern
Side
Over 2 hours
Cheese
Easy
Serves
4

Labnehis a thick, creamy cheese made from straining yoghurt overnight. We make ours with blended beetroot, which gives it a delicate sweetness and a vibrant pink colour.

Recipe courtesy of
Ingredients

Labneh

  • 500g Greek yogurt (full fat, plain)
  • 250g sour cream
  • 10g salt
  • lemon juice (from 2 lemons)

Beetroot labneh

  • 125g Raw beetroot
  • 1litre Labneh
  • 5g Sumac
  • 10g Salt
  • 5g Lemon Juice
  • 5g Extra virgin olive oil
  • To serve: pine nuts, sumac and olive oil
Method
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Method

Make the labneh

  1. Mix the ingredients. Place a kitchen towel or cheesecloth (double layer) over a strainer which is over a large bowl. Pour it in the towel set over the strainer (or over the sink, if you don’t have a strainer)
  2. Cover and put the bowl with strainer and yoghurt in the fridge.
  3. After 24 hours, remove and then decide if the labneh in the towel is thick enough for your liking. Usually, 24 hours is enough.

Make the beetroot labneh

  1. Dice the beetroot and blend in a MAGIMIX.
  2. Add the rest of the ingredients to the labneh and whisk together, then whisk in the beetroot
  3. Serve topped with pine nuts, sumac and olive oil

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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