© 2021 | http://angiesrecipes.blogspot.com
© 2021 | http://angiesrecipes.blogspot.com
© 2021 | http://angiesrecipes.blogspot.com
Labneh (lob-nay), aka labne, lebna, or labaneh, is made from strained yoghurt and has a rich, creamy texture similar to whipped cream cheese and tangy like sour cream. The longer you let it strain, the thicker the labneh becomes. It's a common ingredient in Middle Eastern cuisine and can be used as the base of a dip and spread, a swap for sour cream, stir-in ingredient or use it in place of the cream cheese to bake a cheesecake.
You can buy labnen in Middle Eastern food markets or stores, but it's actually quite easy and less expensive to make at home with just a couple of ingredients and a few common kitchen tools.
- 500 g Thick full-fat Greek-style yoghurt
- 1/2 tsp Sea salt
- Extra-virgin olive oil
- 10 g Parsley, chopped, to coat
- 10 g Chives, chopped, to coat
- 2 tbsp Sumac, to coat (or za'atar)
- 2 tbsp Poppy seeds, to coat
- 2 tbsp Black seeds, to coat
- 2 tbsp Pink peppercorns, to coat
- 2 tbsp Pistachios, chopped, to coat
- 2 tbsp Hazelnuts, chopped, to coat
- 2 Garlic cloves, sliced
- 1/2 tsp Cumin seeds, crushed
- Salt and black pepper
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- Line a large sieve with cheesecloth or a nut milk bag. Combine yoghurt and sea salt in the sieve, then set sieve over a deep bowl. Place in refrigerator and let drain for 2-3 days.
- Gently squeeze out any excess liquid and discard the whey in the bowl or use it to bake bread. Yoghurt will be very thick and resemble soft goat cheese.
- Dip your fingers in oil and roll the strained yoghurt into balls about the size of a cherry tomato. Coat in desired seasoning.
- Place them in a serving plate or a jar filled with some olive oil. Add in sliced garlic, crushed cumin, some pink peppercorns if desired. Season with a little bit salt and pepper.
- Cover and chill at least 2 hours or up to 2 months. Bring back to room temperature before serving as you don’t want them to be fridge-cold.
© 2021 | http://angiesrecipes.blogspot.com
© 2021 | http://angiesrecipes.blogspot.com
© 2021 | http://angiesrecipes.blogspot.com
Beautifully presented. I will be attracted to taste one.
ReplyDeleteLove labneh and it has been on my to do list for a while. Thank you very much for this great presentation !
ReplyDeleteSo beautifully colourful! Is the red one pomegranate or some king of pepper? And if it is pepper do you spit fire after eating one? LOL
ReplyDeleteSuch explosion of colors! That's a great idea to present
ReplyDeleteHave a nice day!
@DEZMOND It's called pink peppercorn. They aren't *actually* a peppercorn. In reality, they are dried, berries from a tree.
ReplyDeletelooks so pretty
ReplyDeleteI buy Zaatar all the time and love it then with all those nuts and yogurt this may be my new found love!
ReplyDelete...bit size art!
ReplyDeleteLook so great and delicious :)
ReplyDeleteI've never had that before but it is so beautifully festive!
ReplyDeleteI don't think I've ever had it but you sure have made this so beautiful that I need to try it. Your presentation and photography is just amazing Angie!
ReplyDeleteFun recipe! I usually buy labneh, but it really is easy to make at home. And I like how you're serving it -- so many different great flavors. Nice post -- thanks.
ReplyDeleteHow pretty!! I've never heard of this before, it sounds so versatile, and the ways you have styled it are beautiful!
ReplyDeleteJenna
Not only does this marinated labneh sound absolutely delicious, it's so beautifully colorful, Angie. Definitely need to give this a try!
ReplyDeletetrès beau et joliment présenté j'en goûterai avec plaisir
ReplyDeletebonne soirée
I didn’t know the labneh, and I found it delicious snack. I must try it.
ReplyDeleteGood weekend!
Gracias por la receta, se diferente. Te mando un beso
ReplyDeleteit looks very tasty
ReplyDeleteMmm! I'm not sure about the labneh yoghurt base, but I'm prepared to try anything once. Your coatings look and sound amazing though and the presentation is excellent.
ReplyDeleteThanks for sharing and enjoy your weekend :)
Beautiful and interesting presentation of dishes.
ReplyDeleteI feel that I have got new knowledge
Thanks for sharing.
Have a good week
Regards
Angie you have really excelled yourself this time. What an attractive idea to present labneh for a party, and a perfect plate of food to take as a gift. Did you use sesame seeds for your black seeds? How many balls did you actually get out of the 500 ml of yoghurt? Stunning presentation as always. Thanks so much for this idea. Pauline
ReplyDelete@HAPPY RETIREES KITCHEN I think I got about 32 balls. But it really depends how big you make them. You definitely can use sesame seeds, but I use black nigella seeds.
ReplyDeleteThese balls look so beautiful. I like how you present them.
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Looking so delicious recipe thanks for sharing
ReplyDeleteLooks delicious. I love the way you made colorful balls
ReplyDeletecolorful...look so appealing... yummy
ReplyDeleteMe encantó el post, gracias por compartirlo.
ReplyDeleteBesos.
How beautiful! They almost look like pralines!
ReplyDeleteI love labneh but I've never seen it so colourful and beautifully presented! Gorgeous, Angie!
ReplyDeleteThey look fantastic!
ReplyDeleteI like Greek Yogurt but never have labneh.
I want to try the red one :)
This looks so good. I love it. As I don't eat dairy, I can't make it, unless I will find a suitable yoghurt. The vegan ones are a bit sweet and some coconut-based (where the flavour is still noticeable). I wish I could make it though, because these are really fantastic.
ReplyDeleteI have been meaning to make these. Yours look gorgeous...almost like assorted chocolates!
ReplyDeleteYum, that look so pretty!
ReplyDeleteSo tasty!!!
ReplyDeleteI have to make it!....colorful, healthy and delicious!!......Abrazotes, Marcela
ReplyDeleteI use a gold (very fine) dedicated coffee filter to make labneh, it is reusable and works very well. I’ve made cheesecake with labneh and some wonderful dips, but I’ve not tried marinating them, what a great idea.
ReplyDeleteEva http://kitcheninspirations.wordpress.com/
Beautiful presentation, appealing and so yummy.
ReplyDeleteI love all of the different coatings you put on them, Angie! They are so colorfully presented. I would love try making labneh at home.
ReplyDeleteVery interesting to learn that the strained yogurt can be made into sturdy yogurt balls, and they are so colorful with your gift of decorating and presentation :)
ReplyDeleteIn Turkey, we call "Labne peynir". So far i havent tried marinated labne cheese. This recipe is really unique. They look delicious.
ReplyDeleteOh my God they all look pretty
ReplyDeletewould love to taste this!
ReplyDeleteHi Angie, looking at these colorful labneh balls I just want to make it again. They are so pretty!
ReplyDeleteAngie- I LOVE these ideas. We have been eating lebnah for many years but I've never seen anything like this. I will have to try this for my next party.. thanks
ReplyDeleteThey look delicious. I did a couple with chopped cranberries
ReplyDelete