This labneh dip is great when you have friends over, its a perfect vegetarian appetizer. Can can serve it with bread or vegetables. My favorite is fennel and red peppers. For the bread i only buy the bread from l’amour du pain because they use a responsable flour
How to make labneh?
You take your favorite plain yogourt and you put it in a cheese cloth or a milk bag and you let it strain for a couple hours. The more the better, I usually make it in the afternoon and its ready for the appetizer.
The labneh dip is better when you add a very good olive oil and somme crushed dukkah. I always use this dukkah from épices de cru .
Labneh dip with honey sweet potatoes
Ingredients
- 5 ml lemon zest
- 1.5 kilo sweet potatoes peeled and cut into 1 1/2 « honey pieces warmed
- 45 ml olive oil
- 1 red pepper
- 1 sea salt
- 500 ml plain yogurt
- 2 green onions
- 45 ml unpasteurized honey
- 30 ml fresh mint
Instructions
- In a small bowl, mix the yogurt, the teaspoon of salt and the lemon zest.
- Line a cloth or a clean and thin cloth (like a bag) in a large sieve or colander; put on a big bowl. Place the yogurt mixture in the colander
- Place in the refrigerator and let drain for 3-4 hours (longer if you want it to be thicker).
- Apply light pressure to any excess liquid above the sink and set aside
- Heat the oven to 400 degrees F.
- In a small bowl, combine honey, olive oil, salt and dukkah
