Middle Eastern Tabouleh with Labne

Name: Middle Eastern Tabouleh with Labne
Yield: Serves 4-6
Ingredients: 500 g greek yoghurt; 1 cup (200 g) bulghur wheat,; 1 tsp cumin seeds, toasted; 2 tsp fennel seeds, toasted; 1 tsp Paprika; 1 medium red onion, peeled, finely chopped; 1 x 250 g punnet of cherry tomatoes, halved; 1 tbsp salt; 1 tbsp extra virgin olive oil; juice and zest of 2 lemons; Seeds of 1 or 2 pomegranate; ¾ cup (180 ml) olive oil; 2 cloves garlic, crushed; ¼ cup fresh mint leaves, finely chopped; 1 tsp honey; salt and freshly ground black pepper; ½ cup fresh mint leaves, roughly chopped; 1 cup of prepared labne; 2 tsp coriander seeds, toasted; 3 cups fresh curly parsley, roughly chopped

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

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.

Ingredients

Starter
Gluten-free
Vegetarian

Ingredients

Method