Labneh is a probiotic-rich food popular in Middle Eastern cuisine. Labneh, which is made from strained yoghurt, has a tangy taste with a thick creamy texture similar to cream cheese. Probiotics are dietary factors that promote the growth of beneficial bacteria such as lactobacillus acidophilus and bifidus in the human gut. A healthy balance of bacteria is vital to our health and wellbeing. Gut bacteria play a major role in our digestive health, immune function, emotional health, and production of vitamin B12 and K.
Serves: 1
GF, V
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 1½ cups full-fat Greek yoghurt
- Pinch sea salt
- ¼ cup pumpkin seeds
- ¼ cup almonds or hazelnuts
- 1 tsp fennel seeds
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 3 tbsp sesame seeds
- ½ tsp sea salt
- Pinch pepper
- ¼ tsp chili flakes
Method
- To make labneh, Place fine-mesh sieve over medium-size bowl and line with cheesecloth or muslin. Pour yoghurt into sieve and place in fridge overnight.
- Dry-toast seeds, nuts, fennel, coriander and cumin in frying pan until fragrant and lightly golden. Toast sesame seeds separately as they can burn easily.
- Once cooled place all ingredients in food processor and pulse until coarse consistency. Be careful not to over-process. Store leftovers in airtight container.
- When labneh is ready discard whey from bowl and roll into 2.5cm balls.
- Place dukkah in small bowl and roll each ball in dukkah. Place balls on serving dish and serve with crackers or crusty bread.
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