Lemon, Origanum & Chilli Oil Labneh with Almond Dukkah

Author: Illanique van Aswegen
Prep Time: 30 minutes
Chill Time: 3 days
Cook Time: 10 minutes
Total Time: 72 hours 40 minutes
Yield: 4 servings
Category: Light Meals

Description

Labneh takes quite a while to make due to the yoghurt needing to go through a draining process but the end result is worth the wait.

Ingredients

Labneh

1 kg double cream yoghurt
1 tsp (5 ml) garlic, finely chopped
½ tsp (2,5 ml) salt
1½ C (375 ml) Westfalia Lemon Flavoured Avocado Oil
2 small red chillies, finely chopped
2 Tbsp (30 ml) origanum, finely chopped

Dukkah

¼ C (60 ml/35 g) sesame seeds
2 Tbsp (30 ml/12 g) coriander seeds
2 Tbsp (30 ml/12 g) cumin seeds
½ tsp (2,5 ml) ground turmeric
¾ C (180 ml) raw almonds, toasted
½ tsp (2,5 ml) sugar
½ tsp (2,5 ml) salt
pinch black pepper

To Serve

chargrilled ciabatta slices, to serve
handful micro herbs, to garnish

Instructions

Labneh

Stir the yoghurt, garlic and salt together. Pour into a sieve that has been lined with a muslin cloth and set over a large bowl or jug. Cover the top loosely with plastic wrap and refrigerate for 48 hours until all of the liquid has run out of the yoghurt and the yoghurt is quite dry. Some yoghurts will have more liquid than others and might require more draining time.

Sterilise 2 x 500 ml glass jars.

Spoon tablespoons of the labneh onto a lined baking tray or use your hands to roll into balls. Refrigerate for 30 minutes to firm up.

Stir the Westfalia Lemon Flavoured Avocado Oil, chillies and oreganum together and divide between 2 x 500 ml jars. Divide the labneh balls between the oil-filled jars and seal. Refrigerate for 24 hours to allow the flavours to infuse into the labneh.

Dukkah

Place the sesame seeds, coriander, cumin and turmeric in a dry pan and fry for 2 minutes over medium heat while stirring. Combine with the remaining ingredients in a food processor and blend until fine. Store in an airtight container or sterilized jar in the fridge.

To Serve

Top chargrilled slices of ciabatta bread with the labneh and drizzle a little of the oil in which the labneh has been marinating over the top. Add a sprinkling of dukkah and garnish with micro herbs.