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Labneh with Dukkah and Flatbreads

BY Jess Spiro

Creamy, tangy and perfect for dipping!

  • Makes : 4-6 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 30 mins
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2 C (500 ml) plain, full cream yoghurt
¾ tsp (3.75 ml) sea salt
1 tsp (5 ml) lemon juice

zest of 1 lemon, plus extra zest to serve

 

Fried Flatbread Triangles
¼ tsp (1.25 ml) sugar
1 C (250 ml) flour
1½  tsp (7.5 ml) dry instant yeast
pinch of sea salt
1 Tbsp (15 ml) olive oil
½ C (125 ml) tepid water
sea salt
pinch of mixed dried herbs (optional)
vegetable oil for shallow frying

Dukkah
2 Tbsp (30 ml) ground hazelnuts, toasted
2 Tbsp (30 ml) ground macadamia nuts, toasted
2 Tbsp (30 ml) sesame seeds, toasted
1 Tbsp (15 ml)      cumin seeds toasted and crushed
¾ tsp (3.75 ml) dried thyme
pinch of dried mint
pinch of ground cinnamon
salt and pepper, to taste