With the Labneh recipes from our dairy , you can vary endlessly. Drop the Labneh in your most beautiful plate, finish with a delicious toppings, salsa, chutney, fresh or dried herbs and lots of good olive oil. Traditionally, Labneh is served with flat bread as mezze.
Labneh can also be used in recipes to replace sour cream or cream cheese. Our Labneh will give your preparation a rich but fresh taste at the same time. Use it instead of a tomato base on a pizza , as the core of a hearty tzatziki, in spicy Indian sauces, a healthier mayonnaise, in your homemade vegetable spreads or in combination with our at least as tasty Berloumi .
Post your own Labneh recipe with the #spreadtopdip and maybe you’ll earn a fun package from our dairy.
Labneh with brioche croutons and bacon.
The picture above is not a one serve portion but a mezze to share. The vegetable oil we normally pour over our Labneh has been replaced by the animal fat that melts away from the bacon. The whole recipe can be found here.
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 for half an hour until the moisture starts leaking. Then, pour the moisture out and mix with a generous amount of good olive oil. Lastly, chop 10 basil leaves with a sharp knife and mix them with the tomato mixture as well. Spread the Labneh on 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 should usually be no more than labneh, oil and spices. Urfa Biber is a very tasty, soft but aromatic chili pepper. The peppers come traditionally from the Urfa region in Turkey. In every Turkish shop you can buy this chili pepper. The peppers dry during the day and are packed during the night to sweat and ferment. The taste is a bit smoky and fruity.
Sprinkle the chili pepper over the Labneh. The combination is tasty with sesame oil or nut oil.
Labneh with sweet potato crisps.
Of all our Labneh recipes, this is the least easy. To make really crunchy vegetable chips you will have to follow our tips . Our soft, creamy and fresh Labneh blends perfectly with these crunchy potato chips. In Most cases vegetable chips end up as a soft fat heap of vegetables on the table. How you make really crunchy vegetable chips we explain in detail here .
Labneh with puffed rice and sumac
This preparation is super crunchy. For the puffed rice, you should first visit your Indian or exotic shop. We make this puffed rice with Poha. These are crushed rice grains.
Put the Poha together with a neutral oil in a small pan. Mix the oil and the poha immediately heated under stirring constantly until the rice starts to puff. Let the rice cool down briefly and sprinkle it over the Labneh alongside the sumac.
Labneh with roasted carrots and harissa oil
Our Labneh can also be used as a full meal. It fits perfectly with these sweet 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 young, small and sturdy zucchini into strips. Get rid of the seed if you want. Fry the zucchini in piping hot olive oil until colored but not cooked completely. Remove the zucchini from the olive oil and let them cool. Mix with good olive oil, salt, pepper and herbs. Serve as above.
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