Like zaatar and flat bread, there are a few things you’ll always find in Lebanese household. Labneh is no exception. It’s a kind of cream cheese based on yoghurt. The yoghurt is left to darin its fluids overnight and the next day you’ll the lovely creamy labneh. A drizzle of olive oil, some black olives, a few slices of tomatoes, flat bread and you have yourself a Lebanese breakfast. In this recipe, I’m giving labneh a bit of a twist with the garnish. The sweet and nutty flavours are perfect with the creamy and slightly sour notes of the labneh.
500 gr Greek yoghurt
1 teaspoon yoghurt
3 dried apricots
3 dried plums
Small handful of almonds
Extra virgin olive oil
- Mix the yoghurt with the salt. Cover a large sieve or colander with a clean tea towel and pour in the yoghurt. Fold in the tea towel and place the yoghurt in the fridge at least 12 hours.
- Cut the apricots and plums in thin stripes.
- Roughly chop the almonds and dry roast them in pan until golden brown.
- Take the labneh out of the fridge and transfer it into a clean dish. Mix well.
- Using two tablespoons make quenelles of the labneh and place them in a serving dish. Garnish with dried fruit and almonds. Finish off with a drizzle of the olive oil and if you want a bit of freshly ground black pepper.