Labneh is “yogurt cheese“. It is easy to make and a great way to finish up yogurt: Add a pinch of salt to two cups of yogurt and strain it for 3–4 hours through a cheesecloth-lined sieve. Transfer the thickened yogurt cheese to a bowl; use the collected whey in a smoothie.
Ingredients
SERVINGS: 2 Serving(s)
- 1 cup labneh
- 1 clove garlic, minced
- 1 teaspoon lemon zest
- 1 pinch cayenne
- 1 cup assorted roasted beets
- Edible greens from my garden (including basil, mint and herb flower tops)
- Fennel tops
- Salt and pepper to taste
- Extra-virgin olive oil
- Rose peppercorns
Preparation
Put the labneh in a bowl and mix in garlic, lemon zest and cayenne. Transfer to the center of a serving plate. Cut the roasted beets in wedges, season with salt and fresh ground black pepper and arrange on top of the labneh. Divide the greens. Drizzle with extra-virgin olive oil, sprinkle with fennel tops and garnish with rose peppercorns.
