Home made Labneh w Parsley, chill, & pine nuts

Home made Labneh w Parsley, chill, & pine nuts

Home made Labneh w Parsley, chill, & pine nuts

(Note this recipe starts 24 hours ahead of being served)

 

Serves 4- 6

 

Ingredients

 

1kg of Natural Greek yogurt

teaspoon of salt

muslin/cheese cloth

 

Parsley topping

 

2 cups of parsley

2 birds eye chilli (reduce or don’t add if you don’t like chilli)

1 garlic clove

2 tablespoons of pine nuts toasted

Good quality olive oil – We use Sutton Forrest olive oils

salt & pepper

½ lemon

Turkish bread to serve

 

Labneh- (Needs to start the day before)

 

Use a large bowl that a sieve can sit on and allow liquid to drain into

Place sieve on bowl and line with muslin/cheese cloth.

Stir salt into yogurt and pour yogurt into the muslin/cheese cloth. Bring all the edges together with string. Ensure the mixture is firmly tied up. But not to squeeze yogurt through cloth. Place in the fridge to set for 24 hours.

Before serving place all the ingredients into a blender except lemon. Blend until finely chopped adding olive oil to the mixture (approx. 3-4 tablespoons)

Toast pine nuts. Remove cheese from cloth and place onto a platter and mould some large swirls with a spatula. Pour on parsley mixture, sprinkle with pine nuts and squeeze fresh lemon juice. Serve with toasted Turkish bread.