Middle Eastern Tabouleh with Labne

Preparation info
  • Serves


    • Difficulty


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Ripe Recipes

By Angela Redfern

Published 2010

  • About

Have some fun making the labne, a traditional Middle Eastern cheese which is made from strained yoghurt.

Use the labne as part of antipasto, in salads or spread on crostini. The tabouleh is also great without it, and a good replacement would be feta, although the labne is well worth the effort!

Labne needs to be made 24-36 hours before it is required.