Labneh with Orange Roasted Fennel
Making your own labneh sounds hard but it's crazy easy. Take a tub of yoghurt, salt it, drain it overnight, and VOILA! Give it a go friends, you will impress yourself.
You can serve labneh as is - it's great with flatbreads and grilled meats or falafels, a perfect spread on a wrap or sandwich, or serve it with crackers and cucumber or carrot sticks.
One of our favourite ways to serve labneh is to pile it with roasted vegetables, toasted nuts and chopped herbs. It's like a loaded dip and is great to serve at a dinner party or take to a BBQ. In this recipe we've topped the labneh with orange and chilli roasted fennel and toasted pine nuts.
And keep in mind, you can buy labneh at good supermarkets, speciality Lebanese grocery stores and delicatessens.
Ingredients 9
For The Labneh
2 cups Greek yoghurt
1 tsp salt
For The Fennel
2 bulbs fennel, sliced into thick wedges
3 tbsp olive oil, plus extra for drizzling
1⁄2 tsp salt
1⁄2 tsp black pepper, cracked
1⁄2 tsp chilli flakes
1 orange, zested and juiced
1⁄4 cup pine nuts, toasted
To Serve
fennel fronds, for garnishing
black pepper, extra cracked, for sprinkling
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Method 6
For The Labneh
In a medium bowl, mix the with the . Line a colander with muslin cloth or a clean chux and place the colander over a bowl. Spoon the yoghurt mixture into the lined colander and fold over the edges of the cloth to cover the yoghurt. Place the bowl and colander in the fridge and leave to strain overnight.
The next day unwrap the labneh and transfer to a container. Labneh will last for up to a week in the fridge.
For The Fennel
Preheat the oven to 180°C. Cut off the green tops of the , then slice the white part into thick wedges. Keep any fennel fronds for garnishing. Drizzle with the and sprinkle with , and . Zest the over the fennel, then cut the orange in half and squeeze over the juice. Give everything a good mix with your hands, then lay in one snug layer in the tray.
Roast on the middle tray of the oven for 30-40 minutes, until the is soft, sweet and starting to caramelise a little on the edges. Remove from the oven and allow to cool to room temperature.
Meanwhile, in a small frypan over medium-high heat, toast the for 4-5 minutes until golden brown. Be careful not to burn them! Tip onto a plate and allow to cool.
Spread the labneh on a large flat serving plate. Pile the roasted on top and sprinkle with the toasted , plenty of cracked pepper and fennel fronds if you have them, and drizzle with a little .
Clove Kitchen's tips
This is a flexible recipe, and works well with other roasted vegetables. Try roasted cauliflower, roasted eggplant, roasted tomatoes, or grilled asparagus. Switch up the flavours and spices depending on which vegetable your choosing.
