Nutrition Facts
4 servings
4
Lebanese labneh recipe with za’atar
Labneh is a Lebanese mezze made from fermented raw goat's milk, similar to buttermilk. To speed things up, I used Greek yogurt for this recipe, which gives a very creamy texture. Seasoned with seeds, olive oil, and spices to taste.
Ingredients
500 Greek yogurt
1 Flower of salt
3 Olive oil
1 pinch Pomegranate
1 Zaatar
1 pinch Pine nut
1 pinch Pistachio
1 pinch Dill
1 pinch Mint
1 Espelette pepper
Directions
1
Place the yogurt in a cloth or a strainer and let it drain overnight (12 hours). Depending on the desired consistency, you can let it sit longer or shorter. Keep the whey for baking, as it can replace milk.
2
At the time of preparation, add the sea salt and mix well. Place in a bowl and top with olive oil, pine nuts, pomegranate, herbs, and zaatar.
3
To finish, serve with homemade pita and/or fresh vegetables.
Ingredients
Ingredients
500 Greek yogurt
1 Flower of salt
3 Olive oil
1 pinch Pomegranate
1 Zaatar
1 pinch Pine nut
1 pinch Pistachio
1 pinch Dill
1 pinch Mint
1 Espelette pepper
Directions
Directions
1
Place the yogurt in a cloth or a strainer and let it drain overnight (12 hours). Depending on the desired consistency, you can let it sit longer or shorter. Keep the whey for baking, as it can replace milk.
2
At the time of preparation, add the sea salt and mix well. Place in a bowl and top with olive oil, pine nuts, pomegranate, herbs, and zaatar.
3
To finish, serve with homemade pita and/or fresh vegetables.
Notes
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EN