MIDDLE EASTERN, LIGHT BITES & SNACKS

LABNEH WITH PRESERVED LEMON & PISTACHIO

By Sam | 15 May, 2020

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This creamy, tangy, thick, strained yoghurt has taken the world by storm – it’s easy to understand why. Sometimes referred to as Middle Eastern cream cheese, this dip is extremely easy to make at home – all you need is full-fat yoghurt, salt, cheesecloth and time.

We’ve added the funky, citrus tang of preserved lemon to ours and topped with toasted pistachios for texture. Hummus never seemed so boring.    

  • Author: Sam
Scale

Ingredients

THE LABNEH

500g Greek Yoghurt,

1 Small Preserved Lemon,

1 tsp. Salt

TO GARNISH

15g pistachios, toasted and roughly chopped 

Olive Oil

METHOD

THE LABNEH
  1. Combine the yoghurt and salt and mix together.
  2. Line a bowl with muslin or cheesecloth and then add the salted yoghurt into the bowl.
  3. Fold up the corners of the cloth and tie together with a knot to create a little bundle. Think the proverbial bundle carried by a stork. 
  4. Suspend the bundle over a bowl so that it catches any liquid and leave in the fridge overnight. Alternatively, if not too warm, you can hang from your kitchen tap over the sink overnight.   

TIP – I usually tie the cheesecloth to a wooden spoon and suspend over a deep mixing bowl and leave in the fridge. 

  1. Remove the labneh from the cheesecloth – the labneh should have a texture similar to cream cheese. 
  2. Quarter the preserved lemon and remove the pulp from the lemon wedges to leave only the skin. Finely dice the lemon and then add a quarter to the labneh, mixing together until evenly distributed. 
  3. Transfer to a shallow bowl or plate. Serve with a drizzle of olive oil and top with a little bit more preserved lemon and toasted pistachios.

TIP – This should keep in the fridge for several days.

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