We love labneh for its creaminess and tanginess, and because it marries so well with loads of flavours. In her book The Mediterranean Cook: A Year of Seasonal Eating, food writer Meni Valle pairs it with roasted zucchini, fresh basil and a sprinkling of toasted pumpkin seeds. “Roasted zucchini and labneh make a heavenly marriage, and the sweet and slightly spicy basil is the perfect finishing herb for this salad. If you can’t find labneh, you can just as easily use Greek-style yoghurt instead,” she writes.
Everything you need to know about labneh
What is labneh?
An ingredient popular in savoury Middle Eastern dishes, labneh is yoghurt that has been strained until it has the consistency of a soft cheese. It’s also referred to as lebnah, labne, labni and labaneh among other spellings.
What’s the difference between labneh and Greek yoghurt?
Greek yoghurt and labneh have a similar consistency and tangy taste. Labneh is slightly thicker than Greek yoghurt, but is made the same way — straining whey from yogurt. In labneh’s case, even more of the whey is strained out, resulting in a thicker, spreadable product similar to cream cheese.
Roasted Zucchini With Labneh
Meni Valle's recipe for roasted zucchini with labneh, fresh basil and pumpkin seeds.
Ingredients
- 1 lb 2 oz (500 g) baby zucchini sliced into ¾-inch (2 cm) thick rounds (or lengthways, if you prefer)
- ¼ cup (60 ml) olive oil
- 7 oz (200 g) labneh
- zest of ½ lemon
- salt and pepper to taste
- ½ small bunch of basil leaves picked
- 2 oz (60 g) toasted pumpkin seeds to serve
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the zucchini with the olive oil, then transfer to a baking tray and roast for about 10 minutes, until tender and a little golden around the edges. Remove from the oven and allow to cool.
- Place the labneh and lemon zest in a bowl, season with a little salt and pepper and stir to combine. Spoon the labneh onto a serving platter and use the back of a spoon to spread it out.
- Arrange the zucchini over the labneh, scatter with the basil leaves and pumpkin seeds and serve.
More delicious Mediterranean recipes from Meni Valle
Watermelon and Feta Salad
Meni Valle's easy recipe for a seasonal summer salad with feta cheese, watermelon, almonds and honey-balsamic vinaigrette.
Get the recipe
Watermelon and Feta Salad
Meni Valle's easy recipe for a seasonal summer salad with feta cheese, watermelon, almonds and honey-balsamic vinaigrette.
Get the recipe
Strawberry, Tomato and Burrata Salad
Meni Valle's recipe for a summertime salad with strawberries, tomatoes, burrata and a white balsamic dressing.
Get the recipe
Strawberry, Tomato and Burrata Salad
Meni Valle's recipe for a summertime salad with strawberries, tomatoes, burrata and a white balsamic dressing.
Get the recipe
Baked Frittata With Ricotta and Greens
Meni Valle's customizable recipe for a veggie omelet with ricotta cheese and herbs.
Get the recipe
Baked Frittata With Ricotta and Greens
Meni Valle's customizable recipe for a veggie omelet with ricotta cheese and herbs.
Get the recipe
