Labneh with spicy oil and dukkah

Labneh with spicy oil and dukkah

Total: 12 hr 20 min. | Active: 10 min.
vegetarian, gluten-free
Nutritional value / 100 g: 221 kcal
, Fat: 16 g
, Carbohydrate: 10 g
, Protein: 9 g
There's no easier way to make cream cheese. To make labneh, pour plain yoghurt into a cheesecloth suspended over a bowl and allow the liquid to drain overnight. By the following day, you will have a fresh cream cheese that can be flavoured and used as a dip or spread.

Ingredients

400 g

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)

900 g plain yoghurt
½ tsp salt

Seasoned oil

3 tbsp olive oil
½ tsp paprika
½ tsp chilli flakes
2 pinch salt

To serve

1 tbsp Dukkah (spice mix)
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How it's done

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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.

Good to know
Serve with: Bread or crackers.
Tip: Half of the plain yoghurt can be replaced with goat's milk yoghurt.

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