This more labor intensive option works only if the yogurt has been strained for 48 hours forming thicker labneh. Read More Read Less 1 ½ cups plain Greek-style yogurt or labneh Compliments time after time after time and great for summer! Labneh (or lebneh) is an ultra-thick, high-protein yogurt cheese popular in the Middle East. Labneh is a soft cheese, similar in texture to cream cheese, made from strained yogurt and very popular in Middle Eastern cuisine.You may see it spelled lebneh, lebnah, labaneh, labane, labne, or labni.At about half the fat and calories of standard cream cheese, it's a healthier alternative. HAZELNUT DUKKAH: 3 tablespoon s whole skin-on hazelnuts; 1 tablespoon sesame seeds, black, white or a mix; 2 teaspoon s whole coriander seeds; 1 teaspoon cumin seeds; HARISSA LABNEH: 3/4 cup labneh; 2 to 3 tablespoons harissa, to taste (you can use store-bought if you like) Juice of 1/2 lemon; Kosher salt and freshly ground black pepper, to taste The process needs some planning, yet it is so simple to prepare. Set this in the fridge or cool place in your kitchen for 24 hours. The cheese has a completely neutral flavor profile and an immensely versatile texture ready for you to take in all directions. Line a bowl with a damp square of calico or a double layer of new kitchen cloth. Eaten in Lebanon for breakfast or served as an appetizer. Moreover, it is easy to make. Dukkah (pronounced DOO-kah) gets its name from the Egyptian Arabic word for "to crush" or "to pound," which is precisely how it's made. This is a simple and easy fresh cheese originating from the Middle East. Top the steaks with the seasoned labneh. This is what I have presented as a starter - labneh, dukkah and watermelon with a sprinkling of fresh mint and a dressing made mainly with pomegranate molasses. It has been a while since I have made dukkah or Labneh (labna, Serve the sliced steaks with the finished freekeh. Yogurt Balls (Labne Balls) Labneh balls / Yogurt Balls steeped in olive oil. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. LABNEH IN HAZELNUT DUKKAH. Be sure to start with regular whole-milk yogurt, not Greek yogurt. 1 kilo Greek yoghurt 1 teaspoon sea salt Olive oil. Taste, then season with salt and pepper if desired. Dukkah, the Egyptian nut, seed, and spice mixture that has found its way onto genre-pushing menus, is a prime example. Labneh (LEB-neigh) is a trendy food that’s nothing more than strained yogurt with a rich, creamy texture similar to whipped cream cheese. Sometimes the simplest things can be fabulous especially when revisited. How to Make Labneh Cheese. with a bowl or tin cans). ... Labneh With Green Olives, Pine Nuts and Dukkah. Stir salt into the yoghurt. In a bowl, combine the labneh and half the dukkah; season with salt and pepper. Make a double batch of dukkah, because it’s killer sprinkled on popcorn, fish or swirled into a bowl of olive oil as a dip for bread. Fold in the corners of the cloth and weigh down (e.g. It looks lovely, it tastes great and it's healthy, spreadable and inexpensive. Spoon the yoghurt mix onto the cloth. Or, preserve in olive oil for longer. Stir salt into the yogurt, right in the container, mixing well.. Pour into a kitchen towel ( or cheesecloth 2-3 layers thick) set over a strainer, set over a bowl, with ample room to collect 2 cups of liquid underneath.Gather the towel corners together, twist to close and set a canned good, overtop for weight. At this point, roll the labneh into small ¾-inch balls. The fashionable Lebanese ingredient is expensive to purchase, but it’s thankfully ridiculously easy to make. Labneh will keep this way up to 2 weeks. Store labneh in a tight-lid container in the fridge and use as a spread, like any cream cheese. The fact that you can store it in olive oil makes it more lasting than the labneh spread. Labneh (cream cheese) Combine the yoghurt with the salt, pour into a sieve lined with a cheesecloth, place the sieve over a bowl. Draw the 4 corners into a knot around the handle of a wooden spoon, making a tight bundle of the yoghurt.