Labneh with spicy oil and dukkah

Aperitif fingerfood breakfast starter
Total: 12 hr 20 min. | Active: 10 min.
vegetarian, gluten-free

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.

Corinne and Bettina - nom-nom

Ingredients

for 400 g

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)

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.

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