Mint labneh

Mint labneh

By
From
New Middle Eastern Food
Serves
4 as part of a mezze selection
Photographer
Mark Roper

Ingredients

Quantity Ingredient
Yoghurt cheese
see method for other ingredients

Method

  1. Put 200 g thick natural yoghurt into a blender and add 1/2 cup mint leaves and 1/2 cup flat-leaf parsley leaves. Blitz to make a nice, fine, pale green purée. Put 500 g Yoghurt cheese that has been strained for 24 hours into a mixing bowl with 1 teaspoon dried mint and 1 teaspoon sea salt. Stir together well, then swirl in the green purée for a pretty marbled effect. Serve to accompany spicy soups and braises, grilled poultry and meats, and traditional Middle Eastern favourites such as stuffed vine leaves and cabbage rolls.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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