Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Labneh (cream cheese)
Seasoned oil
To serve
How it's done
Labneh (cream cheese)
Combine the yoghurt with the salt, pour into a sieve lined with a cheesecloth, place the sieve over a bowl. Fold in the corners of the cloth and weigh down (e.g. with a bowl or tin cans). Cover and refrigerate for approx. 12 hrs. or overnight. The cream cheese should be thick and dry on the outside and still a little creamy on the inside. Carefully remove the mixture from the cloth, stir.
Seasoned oil
Heat the oil in a small pan with the paprika and chilli flakes. Remove the pan from the heat, leave to infuse for approx. 10 mins. Pour the oil through a fine sieve, leave to cool.
To serve
Plate up the labneh, sprinkle with the dukkah, drizzle with a little of the seasoned oil, serve with the remainder of the seasoned oil.
| Serve with: | Bread or crackers. |
|---|---|
| Tip: | Half of the plain yoghurt can be replaced with goat's milk yoghurt. |
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