Labneh with Herbs

Wael Al-HusseiniChef

Ingredients

• 335 grams of yogurt
  335 grams
• 2 cloves of garlic
  2 cloves
• Salt to taste
  0
• 1/4 cup mint
  0.3 cup
• 1/4 cup parsley
  0.3 cup
• 1/4 cup dill
  0.3 cup
• 2 green onions
  2 pieces
• 4 tomatoes
  4 pieces
• 1 pita bread
  1 loaf

Steps

1. 1

   Place a coffee filter or paper towel over a strainer and strain the yogurt for several hours, or overnight if possible.

   Required Tools:

   Strainer

   300 min
2. 2

   Finely chop the parsley, dill, green onions, and mint. Chop the garlic into small pieces and mash it with 1/2 teaspoon of salt until it becomes paste-like. Add the mixture to the labneh and mix together.

   Required Tools:

   Knife

   Cutting Board

   Mixing Bowl

   10 min
3. 3

   Add all the herbs to the labneh. Cut the tomatoes in half, scoop out their insides, and then chop them into small cubes. Strain them in a strainer for 30 minutes and discard the seeds. Add the tomato pieces to the labneh. Fill the gaps in the tomatoes with labneh and garnish with mint leaves.

   30 min
4. 4

   Serve on a plate with triangles of pita bread or potato chips (toast the triangles in an oven at 155 degrees Celsius for 12 minutes until they turn light golden).

   12 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags