Buckwheat galette with labneh

Name: Buckwheat galette with labneh
Prep time: 30 min
Total time: 570 min
Yield: 4
Ingredients: 240 g buckwheat flour; 500 g plain yoghurt; 1 eggs; a little clarified butter; 250 g mini cucumbers; 300 g different coloured cherry tomatoes; 1 tbsp condimento bianco (white balsamic vinegar); 4 tbsp olive oil; 100 g pitted black olives; 1 tbsp Za'atar (spice mix); 2 tsp salt; 1 bunch herbs; ½ tsp sea salt; a little pepper

main dish Vegetarian

Total: 9 hr 30 min. | Active: 30 min.

vegetarian, gluten-free

308 Likes

This recipe combines both French and Levant cuisine. I sampled a similar galette in a crêperie near the Marché d’Aligre in Paris. The combination of the buckwheat crêpe, labneh and za'atar was delicious. The recipe is simple – only draining the yoghurt takes a little time and the cooking of the crêpe requires a little patience. But it's most definitely worth it!

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 4 person

Labneh
500 g	plain yoghurt
½ tbsp	Za'atar (spice mix)
1 tsp	salt

Salad
250 g	mini cucumbers, in slices
300 g	different coloured cherry tomatoes, quartered
100 g	pitted black olives, coarsely chopped
1 bunch	herbs (e.g. parsley, dill, mint), finely chopped
1 tbsp	condimento bianco (white balsamic vinegar)
1 tbsp	olive oil
½ tsp	sea salt
a little	pepper

Buckwheat galette
240 g	buckwheat flour
1 tsp	salt
5 dl	water
1	egg
a little	clarified butter

Serve
3 tbsp	olive oil
½ tbsp	Za'atar (spice mix)

How it's done

Labneh

Combine the yoghurt with the za'atar and salt, pour into a sieve lined with a cheesecloth, place the sieve over a bowl, cover and leave to drain in the fridge for approx. 8 hrs. or overnight.

Salad

Mix the cucumbers, tomatoes, olives, herbs, condimento bianco and oil in a bowl, season.

Buckwheat galette

Mix the buckwheat flour and salt in a bowl. Gradually pour in the water, whisking until the mixture is smooth. Whisk in the egg. Cover the batter and chill for approx. 1 hr. Heat a little clarified butter in a wide, non-stick frying pan, pour enough batter into the pan to very thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the galette, finish cooking, cover and keep warm. Stir the batter thoroughly, repeat the process until all the batter has been used. (Makes approx. 12 galettes)

Serve

Mix the oil with the za'atar. Cover one half of each galette with the labneh and salad, fold the galettes, drizzle with the za'atar oil.

Show complete recipe