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Homemade labneh recipe
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Created by The Tesco Recipes team
Middle Eastern soft cheese, labneh is actually strained yogurt and while it looks cheffy, it's super-easy to make, you just need a little patience. Made from Greek-style yogurt strained overnight, you just need to add the final flourishes the next day, then serve with crudités and flatbreads. This is going to impress without a doubt! See method
Ingredients
- 2 x 500g pots Greek-style yogurt
- 1 tbsp extra-virgin olive oil
- 1 tsp cumin seeds, toasted in a dry frying pan
- pinch crushed chillies
- 1 lemon, zested and cut into wedges
- 2 fresh mint sprigs, leaves picked
- 1 red pepper, sliced
- 200g pack baby cucumbers, quartered lengthways
- 150g radishes, halved
- 220g pack Tesco Finest Piccobella cherry tomatoes
- 4 laffa flatbreads, toasted and sliced (optional)
1 of your 5 a day and a source of protein
Each serving contains
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Energy
585kj
141kcal
7%
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Fat
10g
14%
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Saturates
5g
26%
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Sugars
7g
8%
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Salt
0.6g
10%
of the reference intake
Carbohydrate 7.7g
Protein 43g
Fibre 1.6g
Method
- Mix the yogurt and 1 tsp fine salt until well combined. Place a muslin cloth in a sieve set over a large bowl. Pour the yogurt mix into the muslin and fold over the excess cloth to cover it. Leave to strain in the fridge overnight.
- Tip the strained yogurt into a serving bowl, discarding the liquid; mix until smooth. Drizzle over the oil and sprinkle with the cumin seeds, crushed chillies, lemon zest and mint leaves.
- Arrange the pepper, cucumbers, radishes, tomatoes, lemon wedges and toasted flatbreads, if using, on a platter and serve with the labneh for dipping. The strained, unassembled labneh will keep in an airtight container in the fridge for up to 3 days.
See more Homemade dips