Labneh starts out as laban, which is the Arabic word for yogurt. Labneh is thick and silky and a perfect dip when you add different herbs or vegetables to it. The following are three of my favorite combinations. You can find ready-made labneh at many Middle Eastern grocers. Some are good but homemade is best and so easy to make! Just plan to start making it two days before serving.
MAKES: 4–6 servings each
INGREDIENTS:
- 1 cup labneh
- ½ cup fresh mint, stems removed, chopped
- pinch of sea salt
- 1 cup labneh
- ½ handful fresh thyme, chopped
- pinch of sea salt
- 2 tbsp toasted sesame seeds
- 1 cup labneh
- 10 kalamata olives, pitted and chopped coarsely
- 10 green olives, pitted and chopped coarsely
- pinch of sea salt
- extra virgin olive oil
INSTRUCTIONS:
- Refer to the recipe if you are using homemade labneh.
- Make each version of labneh by combining the ingredients. Taste to add more salt if necessary. Spread each labneh combination in a small, shallow plate.
- With the back of a spoon make indentations for the olive oil, to be poured over the labneh before serving. Eat with crispy pita wedges or as a dip for vegetables.
