Here, we have some Labneh ideas and recipes for you. Feel free to post your own creations with Labneh using #spreadtopdip for a chance to win a goodie bag with all of our products.
You can vary endlessly with our Labneh. Put the Labneh on a nice plate and finish with topping, salsa, chutney, fresh or dried herbs and a lot of olive oil. Traditionally, Labneh is served with flatbread like mezze.
Slice a ripe tomato into pieces and remove the seeds. First, cut the pieces into strips and next into cubes. Mix the cubes with a little salt and, if necessary, some sugar. Leave it to stand for half an hour until the moisture starts leaking. Then, pour the moisture out and mix with a generous amount of tasty olive oil. Lastly, chop 10 basil leaves with a sharp knife and mix them with the tomato mixture as well. Spread the Labneh onto a plate and add a generous amount of the tomato mixture. Finish with (a lot of) basil and serve with flat, crispy bread.
Labneh with Urfa Biber
A Labneh recipe is usually just Labneh, oil and herbs. Urfa Biber is a nice, very gentle, aromatic chilli pepper, originated in the Urfa area in Turkey. You can buy Urfa in every Turkish store. The peppers dry during the day and are packed during the day, so that they van ferment. It tastes a little bit smoky and fruity. Drizzle the chillipepper on the Labneh at your own discretion. It is a good combination with sesame oil or nut oil.
Labneh with sweet potato crisps.
Out of all our recipes, this is the hardest one. If you really want to make crispy vegetable chips, you will have to follow our tips. Our soft, gooey, fresh Labneh goes perfectly with these robust sweet potato crisps. In most cases, vegetable crisps end up in a big greasy pile of vegetables on your kitchen table. Over here, we explain how you can make actual crispy vegetable crisps.
Labneh with puffed rice and sumac
This recipe is super crunchy. For the puffed rice, we recommend you to go to your local Indian or exotic store, since we are making this puffed rice with poha (crushed grains of rice).
Labneh with roasted carrots and harissa oil
A Labneh recipe could also be a full-fledged meal. Our fresh, sourish Labneh goes perfectly with these roasted carrots with harissa-oil.
Ottolenghi’s Labneh recipe
Ottolenghi brought the Middle Eastern kitchen to Europe. His Labneh with black olives, pistachio nuts, spices and lemon has become a classic, and rightly so!
Labneh with baked zucchini
Cut a small, firm zucchini into large beams and remove the seed list. Fry the zucchini in boiling olive oil until they are colored but not fully cooked yet. Remove the zucchini from the olive oil and spread them out to let them cool. Lastly, mix with olive oil, salt, pepper and herbs. Serve as on the photo above.