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Sometimes labneh recipes take well over 24 hours, if not 36 hours but this one is a speedy hack! Garlic labneh is a delicious dip, perfect with crisp bread to mop it up or any crudités too. If you can find pre-made labneh in the shops, that could be an even speedier way to make this delicious dip.
More recipes to try
Whipped Ricotta Cheese with Honey & Chilli
Whipped Brown Butter
Garlic Labneh
Labneh is so good, once you try it you won't go back. If you haven't tried it before, I highly recommend you do. It's even better as garlic labneh, of course.
Ingredients
- 500 g thick Greek yoghurt
- 1 tsp Flakey salt
- 1 garlic clove
- 1/2 lemon, juiced
- 2 tbsp olive oil
For the toppings:
- Toasted pine nuts
- Chopped parsley
- Extra virgin olive oil
- Sumac, optional
Instructions
- For a quick labneh, lay cheesecloth or some thick kitchen roll in a fine mesh sieve. Set the sieve over a bowl. Pour the yoghurt and a good pinch of salt into the cheesecloth in the sieve then use a spoon to move the yoghurt around and gently press into the sieve to remove the water. Keep doing this for around 10-15 minutes until it’s thickened and it has released a lot of liquid.
- Once thickened, add to a bowl. Finely grate the garlic into the labneh and add a squeeze of lemon juice and the olive oil. Taste and season.
- Spread onto a plate then top with pine nuts, herbs and more olive oil. I also sprinkled some sumac on top!
Notes
If you can find labneh already strained and ready, use that and mix in the flavourings.
