why make this recipe
Garlic Labneh is a delicious and healthy dip that adds a tasty twist to any meal. It’s made from Greek yogurt, and the garlic gives it a wonderful flavor. This dip is perfect for appetizers, spreads, or even as part of a main dish. It’s easy to make, and you can impress your family and friends with this creamy delight.
how to make Garlic Labneh
To create your own Garlic Labneh, you only need a few ingredients and some simple steps.
Ingredients:
- 500 g thick Greek yoghurt
- 1 tsp Flakey salt
- 1 garlic clove
- 1/2 lemon (juiced)
- 2 tbsp olive oil
- Toasted pine nuts (for topping)
- Chopped parsley (for garnish)
- Extra virgin olive oil (for drizzling)
- Sumac (optional, for flavor)
Directions:
- For a quick labneh, lay cheesecloth or some thick kitchen roll in a fine mesh sieve. Set the sieve over a bowl.
- Pour the yoghurt and a good pinch of salt into the cheesecloth in the sieve. Use a spoon to move the yoghurt around and gently press into the sieve to remove the water.
- Keep doing this for around 10-15 minutes until it’s thickened and has released a lot of liquid.
- Once thickened, transfer the labneh to a bowl. Finely grate the garlic into the labneh, then add a squeeze of lemon juice and the olive oil.
- Taste your mixture and season it if needed.
- Spread the labneh onto a plate and top with pine nuts, chopped parsley, and a drizzle of olive oil. If you like, sprinkle some sumac on top for extra flavor!
how to serve Garlic Labneh
Garlic Labneh can be served in many ways. It makes a great dip for pita bread, fresh vegetables, or crackers. You can also use it as a spread in wraps or sandwiches. Pair it with some olives or pickles for a delightful snack.
how to store Garlic Labneh
To store Garlic Labneh, place it in an airtight container in the refrigerator. It can stay fresh for about a week. If you want to keep it longer, you can freeze it, but the texture may change slightly when thawed.
tips to make Garlic Labneh
- Use good quality Greek yogurt for a creamier texture.
- Adjust the amount of garlic and lemon juice according to your taste.
- Let it chill in the fridge for a couple of hours for the flavors to blend perfectly.
- Experiment with different toppings like olives, tomatoes, or herbs to create your own version!
variation
You can easily change up the flavors by adding herbs like dill or mint, or spices like smoked paprika, for a different twist on your Garlic Labneh.
FAQs
1. Can I make Garlic Labneh in advance?
Yes, you can make it a day ahead. Just store it in the fridge, and it will taste even better overnight as the flavors develop.
2. What can I use instead of Greek yogurt?
You can use regular plain yogurt, but it might not be as thick. Straining regular yogurt for a few hours can help achieve a thicker consistency.
3. Is Garlic Labneh suitable for people who are lactose intolerant?
It depends. Some people who are lactose intolerant can tolerate Greek yogurt due to its lower lactose content. However, if you’re highly sensitive, consider using lactose-free yogurt.
Garlic Labneh
Ingredients
Method
- Lay cheesecloth or thick kitchen roll in a fine mesh sieve and set over a bowl.
- Pour the yogurt and a good pinch of salt into the cheesecloth in the sieve.
- Use a spoon to move the yogurt around and gently press into the sieve to remove excess water.
- Continue this process for about 10-15 minutes until thickened.
- Transfer the thickened labneh to a bowl.
- Finely grate the garlic into the labneh, and add a squeeze of lemon juice along with the olive oil.
- Taste and adjust seasoning as needed.
- Spread the labneh onto a plate and top with toasted pine nuts, chopped parsley, and a drizzle of olive oil.
- Sprinkle some sumac on top for additional flavor if desired.