A delicious recipe filled with lots of flavour from 2012 MasterChef contestant Amina Elshafei.
To start, ensure that hazelnuts, cumin, coriander and sesame seeds are individually toaste and left to cool in separate bowls.
In a food processor, blitz hazelnuts to small granules however not ground.
In a spice grinder, blitz seeds individually to fine granules, however not fine powder such as ground spices.
Combine seeds, salt and hazelnuts in a bowl and mix well.
In a large shallow tray, pour olive oil to cover the bottom of the tray.
Using a tablespoon, spoon a dollop of the labna in the mixture, toss till well coated and carefully roll the labna ball into a sphere so that the dukkah has covered the ball completely.
Place the formed ball on the tray.
Repeat the process till completed.
Cover the coated labna balls with enough olive oil and refrigerate overnight at minimum to seal flavours.
Serve with flat bread and herbs.
To make labna at home, use double the amount of natural yoghurt for labna required. So for 1kg of labna you will need 2kg of natural yoghurt. Season with salt, mix and place in a cheesecloth of muslin. Tie the top and hang over a tray in the refrigerator to collect the dripping residual water for a minimum of 24 hours to release as much liquid. May take up to 36 hours to produce labna.
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