Labneh is a rich and creamy Middle Eastern yogurt cheese that pairs perfectly with the aromatic spice blend known as dukkah. This simple yet flavorful dish brings together the tanginess of strained yogurt and the earthy, nutty flavors of the spice mix. Labneh with dukkah is an ideal appetizer or side dish, offering a refreshing and satisfying bite that complements a variety of meals. Add a drizzle of olive oil and serve with warm flatbread, and you have a deliciously unique dish that will impress any guest.
Body Overview
Labneh with dukkah is a delightful combination of two Middle Eastern favorites. Labneh, made from strained Greek yogurt, is velvety and thick with a mildly tangy flavor. When paired with dukkah, a spice mix made of coriander, cumin, fennel, nuts, and seeds, it transforms into a dish full of complexity and texture. The toasted spices and nuts in the dukkah bring an earthy, aromatic flavor that perfectly balances the smooth, creamy labneh. This dish is simple to prepare and can be made in advance, making it an excellent choice for gatherings or an elegant snack.
Detailed Recipe: Labneh with Dukkah
Ingredients:
- 500g natural Greek yogurt
- 1/4 tsp salt
- 1/2 tsp coriander seeds
- 1/2 tsp cumin
- 1 tsp fennel seeds
- 2 tbsp almonds, toasted
- 2 tbsp pistachios, toasted
- 3 tbsp sesame seeds, toasted
- 1/4 tsp cayenne pepper
Method:
Step 1: Strain the Yogurt
Start by mixing the salt with the Greek yogurt. Once mixed, place the yogurt over a strainer lined with a muslin cloth or paper towel. The strainer should be positioned over a bowl to catch any liquid that drains out. Cover the setup and refrigerate for at least 5-6 hours or overnight. This step allows the yogurt to thicken and become creamy, creating the perfect base for your labneh.
Step 2: Toast the Spices
In a dry pan over medium heat, toast the coriander seeds, cumin, and fennel seeds. Toss them regularly for 2-3 minutes, or until they become fragrant. The toasting enhances the natural oils in the spices and brings out their bold flavors.
Step 3: Grind the Spices
Transfer the toasted spices to a small food processor and pulse for a few seconds to ground them into a coarse powder. The combination of coriander, cumin, and fennel creates an aromatic base for your dukkah.
Step 4: Prepare the Dukkah
Add the toasted almonds, pistachios, sesame seeds, cayenne pepper, and a pinch of salt to the food processor. Pulse again until you have a coarse mixture with a crunchy texture. The nuts and seeds add richness and crunch to the dukkah, while the cayenne pepper provides a gentle kick.
Step 5: Assemble and Serve
Once the yogurt has been strained, transfer the thickened labneh to a serving platter. Carefully remove the muslin cloth. Sprinkle the prepared dukkah generously over the labneh, and finish by drizzling a little olive oil on top for extra flavor. Serve with warm flatbread for dipping, and enjoy the creamy, nutty, and flavorful combination of labneh and dukkah.
Conclusion
Labneh with dukkah is a simple yet extraordinary dish that highlights the rich, creamy texture of strained Greek yogurt and the bold flavors of toasted spices and nuts. Whether you're serving it as an appetizer, a snack, or a side dish, this Middle Eastern treat will add depth and character to your meal. With minimal preparation and a few quality ingredients, you can create a dish that’s as beautiful as it is delicious. Pair it with flatbread for the ultimate dipping experience, and let this dish be the star of your next gathering!
