Description
Chili Labneh is a rich, tangy Middle Eastern strained yogurt cheese, enhanced with garlic and chili flakes for a spicy kick.
Ingredients
Units
Scale
- A tea towel sized piece of cheese cloth or muslin
- 250g (8.8 ounces) natural or Greek yoghurt
- 1/2 clove of garlic, crushed
- 1-2 teaspoons chili flakes of your choice (plus a bit extra for topping)
- 1/2 teaspoon salt
Instructions
- Line a sieve with the cheesecloth, folded to make a double layer.
- Place the sieve over a bowl to catch any draining liquid.
- In a separate bowl, mix the yoghurt, crushed garlic, chili flakes, and salt until well combined.
- Pour the yoghurt mixture into the prepared sieve.
- Cover the top with the overhanging cheesecloth and place in the refrigerator.
- Allow it to strain overnight or up to 48 hours, depending on your desired thickness.
- Once strained, transfer the labneh to a serving dish and sprinkle with extra chili flakes before serving.
Notes
Labneh can be used as a dip with pita bread or as a substitute for cream cheese. It can also be used to dress roasted vegetables. Store labneh in an airtight container in the fridge for up to a week. Adjust the amount of chili flakes to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 5
- Sodium: 200
- Fat: 7
- Carbohydrates: 6
- Fiber: 0
- Protein: 5
- Cholesterol: 10