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Homemade labneh recipe

Homemade labneh recipe

1 rating

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

  • Energy

    585kj
    141kcal     7%

  • Fat

    10g 14%

  • Saturates

    5g 26%

  • Sugars

    7g 8%

  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 7.7g Protein 43g Fibre 1.6g

Method

  1. 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.
  2. 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.
  3. 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.

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