Salads & starters
Labneh bil nane (labneh with mint)
A labneh, a strained yogurt cheese that is smooth and creamy, scented with dried mint and drizzled with olive oil. It is a staple of the Lebanese breakfast table and mezze, spread on flatbread.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Nutrition facts
233 kcal per serving
- Protein
- 4.2 g
- Carbohydrates
- 5.3 g
- of which sugars
- 5 g
- Fat
- 21.7 g
- of which saturated fat
- 9.3 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Pour the yogurt into a sieve lined with a fine cloth or a coffee filter, then set it over a bowl.
- Cover and let it drain in the fridge for 12 to 24 hours, until it becomes thick and spreadable.
- Transfer the labneh to a bowl and stir in the fine salt with a spatula.
- Add the dried mint, mix again, then spoon it into a well in the centre of a plate.
- Drizzle with a thread of olive oil and add a pinch of freshly ground black pepper.
- Serve with flatbread and cucumber slices.
Variations and tips
Fresh version. Replace the dried mint with a handful of finely chopped fresh mint, added just before serving.
With what's available. If labneh cheese can't be found, a very thick Greek yogurt drained overnight gives a very similar result.
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Lebanon
Lebanon
Lebanon
Lebanon
Lebanon
Lebanon
Lebanon
Lebanon
Original Ecomely recipe.