Mint Labneh
This thick and creamy dip is perfect with lamb
Makes enough for: 1 325g batch labneh
Ingredients
for the labneh
- 500 g thick yoghurt
- 2.5 mls fine salt
- 1 lemon, zest only
for the mint labneh
- 10 g mint leaves, chopped
- 5 mls ground cumin
- 2 cloves garlic, peeled and minced
- 1 lemon, zest and juice
- salt and freshly ground black pepper to season
Method
for the labneh
- Place the yoghurt into a bowl, add the salt and lemon zest and stir to combine
- Line a sieve with muslin, place over a bowl and spoon the yoghurt into the sieve
- Cover and place into the fridge for the whey to strain off for 24 hours
for the mint labneh
- Remove the bowl from the fridge, discard the whey and spoon the labneh into a clean bowl
- Add the mint, cumin, garlic, lemon zest and juice and stir to combine
- Season to taste, cover and refrigerate for at least an hour for the flavours to develop
- You can keep this in stored in the fridge for up to two weeks