Homemade labneh recipe
Created by The Tesco Recipes team
Middle Eastern soft cheese, labneh is actually strained yogurt and while it looks cheffy, it's super-easy to make, you just need a little patience. Made from Greek-style yogurt strained overnight, you just need to add the final flourishes the next day, then serve with crudités and flatbreads. This is going to impress without a doubt!
See method- Serves 6
- Takes 20 mins plus overnight straining
- 141 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 2 x 500g pots Greek-style yogurt
- 1 tbsp extra-virgin olive oil
- 1 tsp cumin seeds, toasted in a dry frying pan
- pinch crushed chillies
- 1 lemon, zested and cut into wedges
- 2 fresh mint sprigs, leaves picked
- 1 red pepper, sliced
- 200g pack baby cucumbers, quartered lengthways
- 150g radishes, halved
- 220g pack Tesco Finest Piccobella cherry tomatoes
- 4 laffa flatbreads, toasted and sliced (optional)
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Shop ingredientsEach serving contains
- Energy
- 585kJ 141.0kcal
- Fat
- 10g
- Saturates
- 5g
- Sugars
- 7g
- Salt
- 0.6g
of the Reference intake
Carbohydrate 7.7gProtein 43.0gFibre 1.6g
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- Mix the yogurt and 1 tsp fine salt until well combined. Place a muslin cloth in a sieve set over a large bowl. Pour the yogurt mix into the muslin and fold over the excess cloth to cover it. Leave to strain in the fridge overnight.
- Tip the strained yogurt into a serving bowl, discarding the liquid; mix until smooth. Drizzle over the oil and sprinkle with the cumin seeds, crushed chillies, lemon zest and mint leaves.
- Arrange the pepper, cucumbers, radishes, tomatoes, lemon wedges and toasted flatbreads, if using, on a platter and serve with the labneh for dipping. The strained, unassembled labneh will keep in an airtight container in the fridge for up to 3 days.
- See more Homemade dips
