Mint labne

Mint labne

By
From
Moorish
Makes
500 g
Photographer
Mark Roper

Labne (yoghurt cheese) is the simplest of cheeses made regularly around the Middle East. It is infinitely versatile and lends itself to savoury and sweet flavourings. You could try adding a teaspoon of garlic purée, for instance, or swirl in a spoonful of harissa, or other fresh herb purées such as basil, oregano or dill. Sweet versions can be made with a splash of rosewater, orange-blossom water or a fragrant honey.

Ingredients

Quantity Ingredient
1kg plain yoghurt
200g extra yoghurt
1/2 cup mint leaves
1/2 cup parsley leaves
1 teaspoon dried mint
1 teaspoon salt

Method

  1. Spoon the kilo of yoghurt into a clean muslin square, cheesecloth or tea-towel. Tie the four corners together and suspend the bundle from a wooden spoon over a deep bowl. Put it in the refrigerator and allow it to drain overnight.
  2. The next day, tip the extra yoghurt into a blender and put the mint and parsley leaves on top. Blitz until it’s a nice fine, pale green purée. Put the labne into a mixing bowl with the dried mint and salt. Stir together well, then swirl in the green purée for a pretty marbled effect. Serve as an accompaniment to spicy soups and braises, grilled poultry and meats, and traditional Middle Eastern favourites such as stuffed grape leaves and cabbage rolls.
Tags:
Malouf
Greg
Lucy
Moorish
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