Name: Spiced Labneh
Yield: Serves 4–6
Cuisine: Greek
Ingredients: approx. 500 g Labneh; 1½ teaspoons whole fenugreek seeds; sea salt and black pepper; 1 dessertspoon nigella seeds; olive oil; 1 garlic clove, crushed to a paste with salt; 2 large fresh green chillies, halved lengthways, seeded and finely chopped

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

To make Labneh, see the previous page, or use two parts Greek or home-made yoghurt to one part cream cheese. The fenugreek in this recipe gives this labneh an original taste.

Ingredients

1½ teaspoons whole fenugreek seeds
approx. 500 g Labneh
1

Method

Pour boiling water over the fenugreek seeds and leave to soak for a couple of hours, changing the water a couple of times, until the seeds are soft and have lost some of their bitter taste. Drain and set aside. Place the labneh into a bowl with the garlic, fenugreek, chilli and half the nigella seeds, and mix well. Season with salt and pepper and spread out on a large plate. Sprinkle the remain

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Ingredients

Method

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