Labaneh reminds me of warm and sunny mornings with extended family, eating a few labaneh balls for breakfast with zataar and olive oil, all mopped up with soft warm pita bread and washed down with sweet mint tea. I hope you have tried my labaneh balls, which is a great way to preserve labaneh and give them great flavour.
This recipe is for a thick labaneh dip packed with delicious flavours that you can serve for breakfast with bread or at a party with crisps. It tastes great and also looks fabulous so get your cheese clothes out and hang up your yoghurt. Its sweet, spicy, crunchy, fragrant and delicious. This version of loaded labaneh is a real crowd pleaser for breakfast when you have guests staying over the Christmas period.
1kg organic natural yoghurt
1 tbsp salt
1 red chili, deseeded and finely diced
½ cup walnuts, toasted and chopped
1 Handful of pomegranate seeds
1 tsp zataar
1 small handful of chopped parsley and mint
2 tbsp olive oil
Fold your cheesecloth several times over a sieve and place the sieve on top of a large bowl.
Stir the salt into the yoghurt and then pour it into your cheesecloth lined sieve.
Take the corners of the cheesecloth up and gather tightly around the top of the yoghurt (but don’t squeeze) and tie with an elastic band or a hair tie. Then hang up above the bowl. I hang mine from upper cupboard handle in my kitchen or from the tap. Leave hung for 24 hours and then remove from the cloth and put in the fridge until you need to use it.
When assembling the loaded labaneh, press the labaneh onto the serving dish in rough strokes and then lavishly add on the toppings in whatever way you think looks most pretty.