Labneh maneesh flatbread

Labneh maneesh flatbread

From
Posh Toast
Serves
2
Prep
20 mins

You’ll make more labneh than you need for the flatbreads. Keep it covered in the fridge for up to a week and use it to top salads, as a dip, or serve with spiced roast lamb.

Ingredients

Quantity Ingredient
500g 10% fat greek-style yoghurt
1/2 garlic clove, crushed
2 tablespoons extra virgin olive oil, plus extra to drizzle
2 1/2 tablespoons za’atar
2 flatbreads
25g pistachios
2 handfuls mint leaves
1/2 teaspoon sumac
salt
freshly ground black pepper

Method

  1. First make the labneh. Mix the yoghurt and ½ tsp salt together in a bowl. Line a sieve with muslin cloth or cheesecloth and spoon in the yoghurt. Gather up the ends of the cloth and suspend the sieve over a bowl. Place in the fridge and leave to strain for about 8 hours, until thickened.
  2. Preheat the oven to 180°C fan. Spoon 200g of the labneh into a bowl and stir through the crushed garlic. In a separate bowl, mix together the oil, za’atar and some seasoning. Place the flatbreads on a baking tray and spread with the za’atar mixture. Dollop over spoonfuls of the garlic labneh and spread it out a little. Cook in the oven for 10 – 12 minutes, until the breads are golden and crisp. Tip the pistachios onto a small baking tray and toast in the oven for 8 minutes with the flatbreads. Leave to cool, then roughly chop.
  3. Allow the flatbreads to cool for a moment, then scatter over the pistachios, mint leaves, sumac and a little drizzle of oil.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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