This week’s recipe is a traditional Middle Eastern dish with an Indian twist. You can serve this as a starter or mezze or as an accompaniment with main meal (adjust measurements accordingly).
I love labneh, especially in the summer. It adds a cool note to summer eating, as a herby highlight to chicken, or as a light mango dessert to end the day.
What I like about it is that it is incredibly versatile – you can serve it for , as a dip, or even with a ripe slice of melon on a hot summer's day. It pairs equally well with sweet and savoury flavours, and it makes a cooling accompaniment to spicy dishes as well.
Labneh is a soft cheese, similar in texture to cream cheese, made from strained yogurt and very popular in Middle Eastern . At about half the fat and calories of standard cream cheese, it is a healthier alternative and has good-for-your-gut probiotics.
Making labneh is simple. It involves stirring into good quality full-fat plain yogurt, preferably the Greek variety, and then straining it through cheesecloth until it reaches the desired consistency. Tie the cheesecloth into a ball and set it in a sieve over a deep bowl for four hours.
The longer you let it strain, the thicker the labneh becomes — until it eventually reaches the texture of a block of cream cheese.
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is a food consultant, nutritionist, digital content creator and a flavour enthusiast. In this ‘iGlobal’ , she shares special treats from – which stands for flavours without borders; her journey exploring, enjoying and experimenting with flavours and foods from around the world.