• Karen Gay

Labneh


Ingredients

  • 250 g plain yogurt

  • 1 teaspoon of tahini

  • 2 cloves roasted garlic (optional)

  • ¼ green chilli finely chopped (optional)

  • Pinch salt

  • Freshly ground black pepper

  • Squeeze lemon juice

  • 1 tablespoon chopped fresh parsley and/or coriander



This makes a thick creamy spread that is healthy and delicious. If making for children you may wish to omit the garlic, chilli and herbs


Method

  • In a medium size mixing bowl

  • Stir tahini until it is a smooth paste

  • If adding garlic and green chili stir in now

  • Add roughly a ¼ of the yogurt; stir until thoroughly combined, this step is important to avoid your labneh being lumpy

  • Add the remaining yogurt and chopped herbs

  • Squeeze in the lemon juice and season with salt and pepper

  • Taste for seasoning

  • Wrap mixture in layered muslin cloth or a clean chux and tie the top with string.

  • Hang in the refrigerator overnight, (8-10 hours) ensuring it is hanging over a bowl or similar to catch the liquid.

Notes To speed up the process you can place the wrapped yogurt in a lined sieve and place a gentle weight on top, this gently press the liquid out. This will take 1 ½ to 2 hours.

Located in Camberwell
and the Yarra Valley

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