This delicious rich creamy Middle-Eastern yogurt dip is definitely a crowd-pleaser for a Meze platters for a simple appetizer. So many variations can be used as toppings.
This Middle-Eastern dip is a thick and creamy yogurt that is most often served with savory toppings, however, a sweet option is always a welcome. It is a perfect way to start an evening at a dinner party, guest or barbecue. Serve it with pita bread, garlic baguettes, crackers or sliced crust bread. You can easily simplify this recipe and add slices of heirloom tomatoes that have been marinated in olive oil and garlic, then add that to the strained yogurt. This way you don’t have to think about charring the tomatoes and serving it warm.
WHAT IS LABNEH?
It is creamy, thick and tangy yogurt that has been strained to remove most of the liquid or whey. The results of this yogurt is a thick consistency with the same sour tangy taste. If you can find full fat Greek yogurt, is would be very similar in texture. But by straining it, you will notice there is no liquid remaining on the plate after you spread it, and once you do this technique, you will appreciate the time it takes to make this beautiful rich texture on this spread.
HOW TO MAKE LABNEH
Combine yogurt and salt together. Lay a linen towel or several layers of cheese cloth in a medium bowl. Add the yogurt mixture and gather the edges, twist or tie a knot. Place a seive over a deep bowl and add the towel with the yogurt into the seive, making sure it doesn’t touch the bottom. Place in a cool place or the refrigerator for 24 hours to drain.
Heat a heavy skillet over high heat. When hot, add olive oil and tomatoes. Cook for 4-5 minutes, and once they burst, add garlic and saute for about 1 minute, long enough for the aroma is released from the garlic. Season with salt and pepper.
Remove yogurt mixture from the refrigerator and give a stir. Spread it into a serving plate, making grooves with the back of the spoon, then drizzle the olive oil into the grooves. Begin adding your toppings.
TOPPINGS
There are many options for toppings:
- warm or cold heirloom or vine cherry tomatoes
- olives
- capers
- zucchini
- cucumber
- radishes
- figs
- red onion
- garlic
- chickpeas or white beans
- dried herbs
- fresh herbs, such as dill, oregano, mint, parsley
By no means is this recipe difficult since the steps are easy to follow to have such a delicious dip to enjoy yourself, your family, at a dinner party or your next barbecue. Once the yogurt is strained, all it requires is add your favourite toppings and serve it with your choice of bread or crackers.
GOOD TO KNOW
- A simple and easy process to make this labneh dip. The only season you need to add is salt to a full-fat yogurt. Then strain it for 24-48 hours. Then start adding your toppings!
- 2 cups yogurt will yield 1 cup labneh and if you want to make more, double the recipe, so 4 cups of yogurt will give you 2 cups of labneh.
- add 1/4 teaspoon salt per cup of yogurt
- This labneh will last 3-4 weeks in the refrigerator.
Labneh Dip
Equipment
- skillet
Ingredients
- 2 cups whole milk yogurt or Greek yogurt
- 1/4 tsp Himalayan sea salt
- 1 tbsp extra virgin olive oil
- 6-7 oz heirloom and vine cherry tomatoes
- 1 clove garlic, minced
- sea salt and pepper
Optional toppings:
- dried oregano and thyme
- heirloom cherry tomatoes, cut in half
- olives or capers
- fresh dill, oregano or parsley
- extra virgin olive oil
- pita bread and/or garlic baguette
Instructions
- In a medium bowl, stir together the yogurt and salt.
- Lay a linen towel or several layers of cheese cloth in a medium bowl. Add the yogurt mixture and gather the edges, twist or tie a knot. Place a seive over a deep bowl and add the towel with the yogurt into the seive, making sure it doesn't touch the bottom. Place in a cool place or the refrigerator for 24 hours to drain. I found this is long enough to enjoy it as a dip.
- Heat a heavy skillet over high heat. When hot, add olive oil and tomatoes. Cook for 4-5 minutes, and once they burst and slightly charred, add garlic and sauté for about 1 minute, long enough for the aroma is released from the garlic. Season with salt and pepper.
- Remove yogurt mixture from the refrigerator and give a stir. Spread it into a serving plate, making grooves with the back of the spoon, then drizzle the olive oil into the grooves. Lay the warm heirloom and vine cherry tomatoes over the labneh and add olives, capers, additional heirloom tomatoes, oregano and thyme. Drizzle some of the liquids from the skillet. Garnish with dill, oregano and parsley.
- Serve with pita bread and sliced garlic baguettes.
