Labne with Garlic and Herbs

Labne with Garlic and Herbs

by Meg Thompson January 12, 2017

Labne with Garlic and Herbs

By: Meg Thompson

Labne is super-easy to make and you can flavour it with any herbs or spices you like.

Servings

Prep time

Cook time

Recipe

Ingredients

1 cup Greek natural yoghurt
2 tbsp fresh parsley, finely chopped
1 large clove garlic, peeled & sliced in half
1 small red chill, sliced in half
2 sprigs thyme
½ cup olive oil

Method

Place yoghurt in sieve lined with cheesecloth or clean tea towel, and place sieve over bowl.
Fold over ends of tea towel to cover yoghurt and place whole lot in fridge for at least 4 hours, or overnight.
Remove firm labne from cloth and spoon ½ tablespoon-sized amount to shape roughly into balls.
Roll balls in chopped parsley, then transfer to clean, dry jar.
Add garlic, chilli and thyme and top up with olive oil, making sure to cover labne. You may need less than ½ cup, depending on size of jar.
Pop lid on and place in fridge for a day or two to allow flavour to infuse.

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

#Tags: entree, gluten-free, vegetarian

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.