Labneh with herbs and toasted nuts
Labneh with herbs and toasted nutsSubscribe to Sainsbury's magazine
Our labneh recipe is topped with herbs and toasted nuts - the perfect addition to a Middle Eastern feast
- 500g thick Greek yogurt
- a large pinch of salt
- 2 tablespoons toasted chopped nuts
- chopped dill
- chopped parsley
Mix 500g thick Greek yogurt with a large pinch of salt, then tip it into the centre of a muslin square or a new well-rinsed J-cloth.
Draw up the sides, squeezing out some moisture as you go, then either tie securely or clip the top of the muslin/J-cloth and place in a sieve over a large bowl. Leave it to strain overnight in the fridge, or a cool place, by which time most of the whey will have dripped out and the yogurt cheese – labneh – will be a much thicker, creamier texture.
- Top the labneh with 2 tablespoons toasted chopped nuts, a small handful each of roughly chopped dill and parsley, a drizzle of extra virgin olive oil and some salt and pepper. Serve with flatbreads or crudités.
Recipe by Amy Stephenson