Labneh with Pistachio Zaatar Recipe
Labneh with Pistachio Zaatar Recipe
Okay, ladies. I’m probably not sharing any new information here when I say I LOVE yoghurt.
Take one look through some of my recipes or healthy snack ideas and you’ll see that yoghurt is included in a number of them. I use yoghurt in snacks, as a healthy dessert or for a base in smoothies and smoothie bowls.
So today, I have a recipe that uses yoghurt and it is unlike any that I’ve shared before! Keep reading to find out how to make labneh.
What is labneh?
Labneh is a soft cream cheese that is made from strained yoghurt. When left to strain overnight, it becomes really thick and the flavour develops to be a little tangier than regular yoghurt.
Labneh is quite like Greek yoghurt in consistency but the flavour is a bit stronger. You can then add the flavourings you like to suit the way you are serving it — for example, you might want to add your favourite spices if you are using it as a dip.
Labneh cheese is very popular with Middle-Eastern dishes and is often eaten with olive oil and pita bread. When made into a dessert, labneh may have a sweet dukkah added!
So, now that you know what labneh is and how you can use it, this is a good time to try out a homemade labneh recipe.
Labneh with Pistachio Zaatar
The pistachio zaatar adds a tiny splash of colour and some crunch to the labneh — it’s absolutely delicious!
Prep time: 20 mins + 24 hours refrigerating time
Total time: 20 mins + 24 hours refrigerating time
Dietary preferences: Vegetarian, Gluten-free
- 500g low-fat plain yoghurt
- ½ tsp sea salt
- 1 garlic clove, crushed
- 2 wholemeal pita breads, cut into 16 wedges
- sea salt and ground black pepper, to taste
- 1 tsp lemon zest
- 2 tbsp olive oil
- 30g unsalted pistachio kernels, chopped
- 1 tsp sesame seeds, toasted
- 1 tsp dried oregano
- 1 tsp fresh thyme leaves, chopped finely
- ⅛ tsp ground cumin
- 1 tsp sumac.
- Place the yoghurt into a medium bowl and stir in the salt.
- Line a colander with 3-4 layers of cheesecloth and place the colander inside a deep medium bowl. Pour the yoghurt into the cheesecloth. Gather all sides of the cheesecloth together and secure it with a rubber band.
- Place the bowl in the refrigerator for 12-24 hours. This process will allow the liquid, or whey, to drain from the yoghurt. The longer it is chilled, the thicker the labneh will be.
- Open the cheesecloth and scoop out the labneh into a medium bowl.
- Add the garlic and mix until well combined. Cover with cling film and place in the refrigerator.
- To make the pistachio zaatar, place all of the ingredients into a small bowl and mix until well combined. Set aside.
- Meanwhile, preheat the oven to 180°C (356 °F) and line a baking tray with baking paper.
- Lay the pita wedges in a single layer on the lined baking tray and spray lightly with oil spray. Season with salt and pepper, if desired. Bake in the oven for 5 minutes until they begin to colour. Turn over and bake for a further 5–8 minutes or until both sides are lightly coloured. To save time, the pita crisps can be cooked the night before and stored in an airtight container.
- To serve, place the labneh in a serving bowl and sprinkle over the pistachio zaatar and lemon zest. Drizzle with olive oil and serve with the pita chips on the side. Enjoy!
Zaatar is a spice blend that is also used in Middle-Eastern cooking (you might have seen it spelled za’atar). There are lots of different styles of zaatar and it is quite simple to make at home — as you have seen in this recipe!
Have a go at making your own labneh!
This is a really simple recipe and labneh makes such a delicious snack with pita chips.
You can also add a spoonful of labneh to savoury dishes, like poached eggs with spinach or to some chicken skewers. If you don’t like your skewers too spicy, try serving them with a little bit of labneh.
I hope you like this yummy labneh with pistachio zaatar recipe — let me know how it goes when you make it at home!
* Results may vary. Strict adherence to the nutrition and exercise guide are required for best results.