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Herb Labneh

We love Herb Labneh with Slow Roasted Tomatoes and Pickled Onions.
It is a perfect starter…………Or……….. because Labneh will last several days in the refrigerator, spread over pitas, pile on some grilled steak and you have a lovely light dinner on a hot summer day. Steak Pita’s with Herb Labneh.
Print Recipe
Course Side Dish
Cuisine Middle Eastern

Ingredients
  

  • 1 cup (225 gr) Liberte Greek Yogurt (175 GR STRAINED)
  • 1/8 tsp. garlic, minced
  • ¼ cup (30 gr) Feta
  • ¼ cup (5 gr) parsley, roughly chopped
  • 1 TBSP (2 gr) oregano, chopped
  • 1 TBSP olive oil
  • ½ TBSP lemon juice
  • Salt and pepper to taste

Instructions
 

  • Place yogurt on cheesecloth or a paper towel in a sieve, set over a bowl. Cover the yogurt with plastic wrap and set in the refrigerator for a minimum of 24 hours.

Plain Labneh

  • Remove yogurt from the refrigerator and discard any liquid in the dish.
  • Add spices or drizzle with olive oil.

Herb Labneh

  • Place Labneh, garlic, spices and herbs in a small food processor and process for 3 minutes until the Labneh is fairly smooth with no big herb chunks.
  • Layer in a serving dish and top with any of your favourites. One way we serve Labneh is with Slow Roasted Tomatoes and Pickled Onions or with Steak Pita’s and Herb Labneh.

Notes

Labneh is a condiment so pair the wines with the main meal.
Keyword Feta Cheese, Garlic, Greek Yogurt, Lemon Juice, Oregano, Parsley