Labneh : from starter to dessert
Labneh is a staple in many Mediterranean cuisines. This
fresh cheese is made by straining yogurt and has a rich, creamy
and milky texture that makes it a perfect dip for your crudites
or bread. Top it with a drizzle of olive oil and a few mint
leaves and treat yourself! You can also get it in spicy, goat
cheese and zaatar-flavoured versions.
On a cracker or rusk, put a spoonful of labneh, a few pieces
of sundried tomatoes, half of a kalamata olive and sprinkle with
Add olive oil and thyme (or zaatar) to labneh for a quick and
tasty dip. Labneh can replace mayo or Greek yogurt in all your dip
recipes or creamy sauces.
Labneh and avocado toast
On a bread slice or in a pita, spread labneh, add avocado
slices and chopped green onions. If you want a meal high in
proteins, you could add Nordic shrimps.
Labneh and vegetables pasta
Cook one cup of short pasta (macaroni, penne, farfalle).
Strain and keep 1/2 cup of the cooking water. In a skillet, add 15 ml
of olive oil, soften 1 cup of cherry tomatoes, add a clove of
garlic and pre-cooked broccoli. Add 375 ml of labneh, the cooked
pasta and the reserved cooking water.
Berry honey labneh
Place a cup of labneh in a bowl. Add strawberries,
blueberries or blackberries or a mix a of frozen fruits, thawed.
Add 15 ml of grilled slivered almonds and a drizzle of honey.
Apricots with labneh and pistachios
Cut your apricots in half and grilled them on the BBQ or put
them on a baking sheet and cooked them for a few minutes on broil.
Place your grilled apricots in a plate, add a spoonful of labneh
and crushed pistachios. For an added exotic touch, you could add a
drizzle of rose water.