Labneh with Cucumber and Mint Recipe
How to make Labneh with Cucumber and Mint
Method
- Pick mint leaves and chop finely.
- In a bowl add lemon zest, Greek yogurt, olive oil, mint and salt. Mix all ingredients well together.
- Set up a colander with a bowl underneath. Fold cheesecloth in half and place over the colander. Add the yogurt mixture into the middle of the cloth then gather the outsides of the cloth and tie up tightly. Place small tongs in the bowl under the colander to gain height. This will allow room for the yogurt to drain excess liquid.
- Allow the yogurt to sit in the fridge for 24-48 hours.
- Preheat oven to 160°C (140°C fan-forced).
- To make the dukkah: place nuts in a small baking dish and cook in the oven for 8-10 minutes. Allow to cool.
- Toast sesame seeds for 2-3 minutes until golden brown and place in to a small bowl.
- Place cooked nuts in a blender and pulsate until roughly chopped, then place into a small bowl with the sesame seeds. Add the rest of the ingredients to the bowl and lightly toss.
- To serve, unwrap the yogurt out of the cheesecloth and place the labneh in the middle of the plate.
- Drizzle extra virgin olive oil over the labneh and around. Then sprinkle dukkha over the top.
- Cut Lebanese cucumber into battons and serve with the labneh.
Recipe: Courtesy of Virginia – ALDI Test Kitchen