Labaneh is a real favourite in Palestine. It is traditionally a breakfast dish, but is eaten throughout the day as a snack or as part of an evening meal of mezze. As I explained in a previous post, It comes in a few different textures; creamy and smooth like a dip, thick and textured like a spread or hard and dry like a cheese. You can make all three varieties very easily at home and the only thing that differentiates them is the number of hours you strain the yogurt for (12 hours for the dip, 19 hours for the spread, 24 hours for the cheese).
This recipe is the shorter hung creamy texture, which is the first option above. It is fabulously smooth and it tastes amazing with warm wholemeal pita bread straight from the oven.
The best bit about this recipe is definitely the toppings. The fruity olive oil with the crunchy savoury walnuts and the slight taste of heat from the chili is not just moreish, it’s almost intoxicating.
The flavour of this dip is fresh and light, while also being deep. It’s a wonderful combination for days that are slowly turning cool and autumnal. Autumn is certainly my favourite season, and what better way to celebrate the turning leaves than with a mid-afternoon snack as tasty as this.
500g organic ewe’s milk yoghurt
2 pinches Himalayan pink salt
½ large red chilli, deseeded and finely chopped
1/3 cup of walnuts, chopped
4tbsp extra virgin olive oil
1. Mix the salt into the yoghurt and then strain in a cheesecloth and hang for 12 hours (see previous Labaneh post)
2. Arrange the labaneh onto a bowl or plate and arrange the walnuts and chili on top.
3. Drizzle the olive oil over the labaneh and walnuts and serve with crackers, warm bread or fresh vegetables.
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