Labneh with Fresh Herbs and Za'atar
Labneh, that creamy strained yogurt, is a staple of Lebanese mezze. With its fresh herbs and aromatic za'atar, this dip brings a touch of freshness and sunshine to your table. You might wonder what the difference is between Lebanese and Israeli hummus? Here we don't compare, we celebrate the rich flavors of the Levant. Labneh pairs wonderfully with crudités, pita bread, or even as a spread. Prepare it the day before for optimal results: slow straining concentrates the flavors and gives a smooth texture. It's a simple, healthy, and terribly addictive recipe that will take your taste buds on a journey.
Ingredients
- Whole Greek yogurt500 g
- Fine salt1/2 teaspoon
- Za'atar2 tablespoons
- Extra virgin olive oil3 tablespoons
- Fresh mint, chopped2 tablespoons
- Fresh cilantro, chopped2 tablespoons
- Crushed garlic1 clove
- Toasted sesame seeds1 tablespoon
- Lemon (juice)1/2 lemon
Instructions
- 1
In a bowl, mix the Greek yogurt with salt. Pour it into a sterilized cheesecloth or clean cloth, tie it and hang it over a container to drain for 12 to 24 hours in the refrigerator.
- 2
After draining, transfer the labneh to a bowl. Add the crushed garlic, lemon juice, mint, cilantro, half of the za'atar, salt and pepper to taste. Mix well.
- 3
Spread the labneh in a shallow dish, making a well in the center with the back of a spoon.
- 4
Drizzle generously with extra virgin olive oil, then sprinkle with the remaining za'atar and toasted sesame seeds.
- 5
Serve chilled with warm pita bread, crunchy vegetables or as part of your mezze spread. You can store the labneh in the refrigerator for up to 5 days.
🍽️ Rejoignez BantajCuisine gratuitement
Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.
Avis
(0)Aucun avis. Soyez le premier a noter cette recette !