labneh starts out as Laban ,which is the Arabic word for yoghurt.it is thick and silly and a perfect dip to add different herbs or vegetables too.the following are three of my favorite combinations.you can find ready made labneh at many middle eastern groceries .some are good but home made is best and so easy to make!just plan to make it two days before serving.
Ingredients
- 1 cup labneh
- 1/2 cup fresh mint chopped
- pinch of sea salt
- 1 cup labneh
- 1/2 cup fresh thyme chopped
- pinch of sea salt
- 2 tbs toasted sesame seeds
- 1 cup labneh
- 10 kalamata olives pitted and chopped
- 10 green olives pitted and chopped
- pinch of sea salt
- extra virgin olive oil
Preparations
Make each version of labneh by combining the ingredients. Taste to add more salt if necessary. Eat with crisp pitta wedges....Crispy Pitta Wedges
preheat oven to 190 c.split small loaves of pitta bread.stack 3 at a time and use a pizza cutter to cut in to triangles.spread out on a shallow baking sheet.brush lightly with olive oil season with sea salt and black pepper.baked until golden brown.store any extra in a seal-able container.
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