- Prep Time: 15 minutes
- Serving: Serves 06-08
Labne with Spiced Dukkah
Making your own labne is so incredibly easy, and cost effective too! If you haven't tried labne before, we definitely recommend trying this recipe – this deliciously soft yoghurt-based cheese will become a favourite! We have teamed it up with some delightfully spiced dukkah for a tasty addition to the cheese platter.
Recipe Tester Feedback: “A creamy addition to a cheese platter, where you can say 'I made this cheese myself in 5 minutes' and impress your guests." - Michelle
No: Gluten / Egg
Contains: Dairy / Nuts
Total Preparation Time 15 minutes + overnight preparation time
Serves 6-8
Cannot be frozen
You will need:
mixing bowl
spatula
spoon
large piece of muslin cloth
colander
large bowl
cheese board
Ingredients
- olive oil - 15g
- Labne:
- yoghurt - 1kg, Greek
- salt flakes - 2 tsp
- Spiced dukkah:
- pistachios - 50g
- almonds - 50g
- pepitas - 50g
- sunflower kernels - 50g
- sesame seeds - 3 Tbsp
- dried fennel - 1 tsp, seeds
- dried coriander - 1 tsp, seeds
- cumin - 1 tsp, seeds
- pepper - 1/2 tsp, cracked, black
- turmeric - 2 tsp
- paprika - 2 tsp
- saffron - pinch, optional
- Serving suggestions:
- crackers - *ensure GF if required
- bread - toasted, *ensure GF if required
- crostini - *ensure GF if required
Method
- Place the Greek yoghurt (1kg) and salt flakes (2 tsp) into a mixing bowl and mix to combine well.
- Spoon the mixture into a muslin cloth. Tie a knot around the yoghurt so that it is in a ball shape inside the cloth.
- Place the ball into a colander over a large bowl. Allow to rest in the fridge for at least 24 hours to drain off the excess liquid.
Spiced dukkah:
- Add the pistachios (50g), almonds (50g), pepitas (50g), sunflower kernels (50g), sesame seeds (3 Tbsp), fennel seeds (1 tsp), coriander seeds (1 tsp) and cumin seeds (1 tsp) to the mixer bowl. Program 2 minutes / 98C / Reverse+Speed 1.
- Add cracked black pepper (1/2 tsp), turmeric (2 tsp), paprika (2 tsp) and saffron (pinch) to the bowl. Pulse Closed Lid / Turbo / 2-3 x 1 second blasts until your desired consistency is achieved. The dukkah can be as course or fine as you like. This may make more dukkah than you need for this recipe. Simply store in an airtight container for up to a month.
Assembly:
- Remove the labne from the muslin cloth and place it on the cheese board. Drizzle with olive oil and sprinkle with the dukkah.
- Enjoy!
Make your own!
* Make your own crostini using croissants made with the Croissants recipe from The Easter Issue or the Spelt Croissants recipe from The Baking Issue.
* Make your own crackers with these recipes:
- The Tea Party Issue - Olive Oil Crackers or Rosemary Crackers
- The Lunchbox Issue - Seeded Crackers (GF)
- The Picnic Issue - Lavosh Yeast Free Crackers, Fig and Olive Crackers or Cheesy Flax Crackers (GF)
- The Party Issue - ‘Free From Lots’ Crackers (GF)
- The Easy Issue - Moroccan Seed Crackers (GF)
- The On the Road Issue - Grain Free Crackers (GF)
- The Packed Lunch Issue - Cheesy Crackers or Seeded Polenta Crackers (GF)
- The Snacks Issue - Parmesan Sesame Crackers (GF) or Carrot and Seed Crackers (GF) or Grain Free Cumin Chickpea Crackers (GF)
- The Herb Garden Bonus Issue - Crunchy Thyme Crackers
- The Readers Issue - 4 Ingredient Cheese Crackers
- The Summer Issue - Lemon Pepper Almond Crackers
