Spiced Labneh Recipes

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ROASTED SPICED CARROTS & LABNEH

Serve roasted spiced carrots on a deliciously creamy, cool bed of thick labneh (strained yogurt). In this recipe you can make your own labneh

Provided by Esther Clark

Categories     Side dish

Time 30m

Number Of Ingredients 9



Roasted spiced carrots & labneh image

Steps:

  • Spoon the natural yogurt into the middle of a double layer of muslin, then tie the ends at the top using kitchen string. Hang the muslin sack over the tap and leave to drain into the sink overnight.
  • The next day, tip the labneh into a bowl and stir in ½ tsp fine sea salt and most of the dill.
  • Heat the oven to 220C/200C fan/gas 8. Toss the carrots, olive oil, za'atar and coriander seeds together on a baking sheet and arrange in a single layer. Roast for 15-20 mins, or until tender. Season.
  • Spread the labneh over a serving plate and top with the carrots. Scatter with the rest of the dill, then drizzle with extra virgin olive oil and sprinkle over some chilli flakes, if using. Serve with crusty bread.

Nutrition Facts : Calories 172 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium

500g natural yogurt
½ small bunch of dill, finely chopped
250g baby carrots, halved lengthways if large
½ tbsp olive oil
1 tsp za'atar
1 tsp coriander seeds, crushed
extra virgin olive oil, for drizzling
chilli flakes, for sprinkling (optional)
crusty bread, to serve

SPICED LABNEH

A Bon Appétit Test Kitchen recipe, a great spread or dip. Taste the labneh before adding salt, as some varieties are already salty enough.

Provided by zeldaz51

Categories     Southwest Asia (middle East)

Time 2m

Yield 1 cup

Number Of Ingredients 5



Spiced Labneh image

Steps:

  • Whisk labneh, allspice, and 1 1/2 teaspoons Aleppo pepper in a medium bowl; season with salt and black pepper, if needed. Drizzle with oil and top with more Aleppo pepper.

Nutrition Facts : Calories 1.2, Sodium 0.4, Carbohydrate 0.3, Fiber 0.1

1 cup labneh (thick strained yogurt cheese)
1/4 teaspoon ground allspice
1 1/2 teaspoons aleppo pepper, plus more for serving
salt, if needed, and freshly ground black pepper
olive oil, to drizzle

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  • Line another large bowl with a linen or muslin towel (or several layers of cheesecloth.) Pour the yogurt mixture into the towel. Pick up the edges of the towel and tie at the top. Hang from a kitchen sink faucet to drain for 24 to 48 hours. (Alternatively, set a large sieve, lined with linen towel over a deep bowl. Add the yogurt mixture. Cover gently with the overhang of the linen towel, or another linen towel. Set aside on the counter, or in the fridge, to drain for 24-48 hours)
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