Enjoy labneh, a thick, tangy Middle Eastern yogurt, seasoned simply with crushed red pepper, black pepper and garlic, then topped with some herbs and a drizzle of good olive oil.
Mix labneh and spices in small bowl until well blended.
Drizzle with olive oil and sprinkle with cilantro. Serve with fresh or toasted pita bread.
Labneh is a Middle Eastern fresh cheese that is made from strained yoghurt. It is served as a dip or spread for pita or other bread at any meal. Find it in the dairy or specialty cheese section of some supermarkets, gourmet cheese stores or Middle Eastern markets.
If prepared labneh is unavailable, make your own. Line a strainer with a few layers of cheesecloth or muslin. Place strainer in a deep bowl. Mix 2 cups plain Greek-style or regular full-fat yoghurt and ½ teaspoon salt. Spoon into lined strainer. Fold up ends of cheesecloth. Let stand in refrigerator 12 to 18 hours. Spoon drained yoghurt into small bowl, discarding liquid. Add 2 tablespoons sour cream. Continue as directed in recipe.
Makes 1 cup or 8 2 tablespoon servings.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe is from the Flavour Forecast 2015. Visit www.mccormick.com.au to explore all eight Flavour Forecast 2015 trends.
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