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Lemon, Origanum & Chilli Oil Labneh with Almond Dukkah

Lemon, Origanum & Chilli Oil Labneh with Almond Dukkah


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.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 72:0 hours |
  • Cook Time : 10 mins
Categories: Cheese & Dairy, Greek
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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 (4 g) small red chillies, finely chopped
2 Tbsp (30 ml) oreganum, finely chopped

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

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.
Sterilize 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.

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.
Tip: To toast almonds easily, place in a pre heated oven at 200 °C for 5-7 minutes until toasted and golden. Allow to cool.