Cooking with labneh

Labneh is a yoghurt from the Middle East that is often referred to as the “yoghurt cheese”. It is similar in consistency to cream cheese and has that thick texture because the excess whey is strained out leaving you with a highly concentrated yoghurt which spreads well. Enjoy the subtle delights of labneh with dishes such as: roasted nectarines with vanilla labneh; citrus, labneh and walnut syrup cake; stove-baked eggs with labneh; roasted grapes and blackberries with labneh and granola; dukkha labneh balls; spiced labneh dip; or watercress, fennel, red grapefruit and labneh salad.

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Roasted Nectarines with Vanilla Labneh

Recipe / Meg Thompson

A simple dish that can be adapted to include other fruit such as peaches, apricots or pear.

Serves: 2 4

• 2 ripe nectarines
• ½ tsp vanilla extract

Preheat oven to 180°C. Cut nectarines in half and remove stone.

Place on baking tray with cut side facing up and drizzle each half with a little honey.

Place in oven for around 15 mins or until soft and squishy, but still holding their shape.

Remove from oven and place onto serving plates.

Scoop out four small spoons of labneh and place in centre of each nectarine, sprinkling with seeds to garnish.

Za’atar & Labneh Pizza

Recipe / Meg Thompson

This classic combination is in its glory here with a simple and easy snack that can be quickly prepared with minimal fuss! It’s an excellent introduction to the fantastic Middle Eastern spice mixture za’atar too if you have not tried it before.

Serves: 2

• 1 wholemeal Lebanese flatbread (use gluten-free if required)
• 3–4 tsp za’atar

Preheat oven to 180°C.

Place flatbread on baking tray.

Combine za’atar and olive oil in small cup and smother bread with mixture.

Add dollops of labneh as desired.