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Labneh
Middle Eastern
Side
Over 2 hours
Cheese
Easy
Serves
1kg

Labneh is a thick, creamy cheese made from straining yoghurt overnight. Popular all over the Middle East, we serve ours with beetroot, cooked with thyme, rosemary and bay, and glazed with date syrup. This recipe is for a basic labneh, topped with olive oil and za’atar, but feel free to have some fun with the garnish! Dukkah and chilli flakes all work well here.

Recipe courtesy of
Ingredients
  • 1L Full fat Greek yoghurt
  • 1L Low fat natural yoghurt
  • Juice of 1 lemon
  • 15g Salt

Garnish

  • za’atar
  • dukkah
  • chilli flakes
Method
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Method
  1. Mix both yoghurts together
  2. Add salt & lemon juice.
  3. Place the yoghurt mixture in a strainer lined with cheese cloth or clean kitchen cloth (not the fuzzy kind!) above a large bowl, and put in the fridge for at least 12 hours
  4. After 12 hours unwrap the mixture in the strainer, and check texture and taste, add salt or lemon before decanting and removing the whey

To serve:

  1. Smooth the labneh on a plate, make a well in the centre
  2. Drizzle with olive oil and sprinkle za’atar on top (you can replace the za’atar with dukkah, Aleppo chilli and more)

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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