Weekly Recipes Straight To Your Email, Subscribe!
Labneh With Dukkah

Labneh With Dukkah

5
(2)
  • 4 Serves
  • 15 minutes

Enjoy a delicious labneh dip this Ramadan with our 15-minute recipe. Perfect for sharing!

image_pdf

Ingredients

500g natural Greek yoghurt
1/4 tsp salt
Dukkah
1/2 tsp coriander seeds
1/2 tsp cumin
1 tsp fennel seeds
2 tbsp almonds, toasted
2 tbsp pistachios, toasted
3 tbsp sesame seeds, toasted
1/4 tsp cayenne pepper
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

  1. Mix the salt and yoghurt together then place over a strainer lined with a muslin cloth or paper towel.
  2. Place the strainer over a bowl and cover. Leave in the fridge overnight or a minimum of 5-6 hours.
  3. In a dry pan over medium heat, toast the coriander, cumin, fennel seeds and toss regularly for 2-3 minutes until fragrant.
  4. Add spices in a small food processor and pulse for a few seconds until spices are ground.
  5. Add the almonds, pistachios, sesame seed, cayenne pepper and a generous pinch of salt. Pulse again until you have a coarse mixture.
  6. To serve, turn strained yoghurt onto a serving platter removing the muslin. Sprinkle dukkah over the labneh and a drizzle of olive oil on top. Serve with warm flatbread.

Community Creations

Have you cooked this recipe? We’d love to see! Submit your picture so we can share it with our community of food lovers.
Submit a photo

Did you enjoy this recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 2

No votes so far! Be the first to rate this recipe.

Leave a Review

Love these healthy recipe ideas?

Join today for exclusive healthy recipes and tips that matter to locals like you.

Join Now

Fresh recipe ideas straight to your inbox.

Subscribe for free delicious weekly recipes, plus the latest offers, competitions and more..