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Getting Creative with Labneh

This creamy condiment can be found across Lebanon and the Middle East and has an ancient history with the nomadic Bedouin tribes as a travelling snack. Zoe shows you in her fattoush dish how to make it at home using any type of full-fat yoghurt but the fun doesn’t stop there. Eyal explains how you can strain your labneh for longer to make labneh balls and get creative with different toppings - try nuts, seeds, fresh herbs, sweet syrups, spices, fruit...possibilities are endless! Labneh can comfortably sit alongside a full table spread, delicious with baba ganoush, hummus, pickles, salads and plenty of warm bread, and is an easy way to gather friends and family around some good food.

Time: 5 mins (prep)

Equipment: 3x mixing bowls, 1x chopping board, 1x chefs knife, 1x tablespoon

Ingredients:

  • 500g labaneh/labneh
  • 2 figs
  • 10g date syrup
  • 1 tsp harrisa Paste
  • half bunch parsley
  • 5g za’atar
  • 10g pine nuts
  • olive oil (drizzle)


Method:

Step 1

Taking the labneh, spoon it onto 3 plates and then using the back of your spoon press it out and create a well.

Step 3

Cut your figs into quarters and place on the labneh. Drizzle over the date syrup - and just like that we have our labneh perfect for sweet dishes and brunch feasts.

Step 4

For our next labneh, add a spoon of the rose harissa and then using your knife skills finely chop some fresh parsley.

Step 5

To our last labneh, let's sprinkle over the dried za’atar, some pine nuts and olive oil.

Step 6

And there you have it, three ways of topping your labneh! This is a great way to start getting creative and thinking about different herbs, spices and fruits for toppings.

Eyal’s Notes

Step 1

Make the labneh in the same way you made it with Zoe.

If you wish to ball your labneh, leave it to strain for that bit longer, drawing the moisture out that bit more.

Step 2

We are using the labneh as a vessel to carry flavours. Smear it onto your plate and create a well in the centre to trap all the flavour.

Step 3

Figs are a great fruit when in season and work perfectly with our seelan/date syrup.

Step 4

This is one of my favourites and I love adding fresh parsley to lift the flavours of the dish.

Step 5

Za’atar and labneh are classic flavour combinations and you will find them stuffed into pitas as well as in Sambousek.

Step 6

Labneh is a great way to get creative in the kitchen - don’t be afraid to put your own spin on it.

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I think food is at its best when it’s fresh, simple...unpretentious. The most important thing? Ingredients - I am obsessed with quality.