Zhoug with labneh

  • Preparation time: 30 minutes, plus overnight draining
  • Total time: 30 minutes, plus overnight draining

Serves: 6 as a side or starter


2-3 mild green chillies, deseeded
1 garlic clove, roughly chopped
28g pack coriander
½ x 25g pack flat leaf parsley
½ tsp ground cumin
¼ tsp ground coriander
pinch cayenne pepper
3 tbsp olive oil


1 lemon
450g tub natural yogurt
450g tub goats’ milk yogurt  
2 mint sprigs
2 flat leaf parsley sprigs
1 tsp sea salt 


1. Make the labneh. Using a vegetable peeler, pare the lemon zest in 1 long strip if possible (it makes it easier to remove later), then mix with the other labneh ingredients in a bowl. Line a sieve with a piece of muslin and sit over a bowl. Tip the yogurt mixture into the muslin, lift the corners together and tie up; leave to drain overnight in the fridge.

2. The next day, whizz all the ingredients for the zhoug in a small food processor with 2 tbsp water (or fi nely chop the chillies, garlic and herbs and mix with the spices, oil and water). Add a little more oil or water until you have the consistency of pesto, then season with salt. The zhoug can be stored in a sealed jar in the fridge for up to 3 days.

3. For the labneh, discard any water that has collected in the bowl. Untie the muslin, pick out and discard the aromatics, stir the labneh, then tip it into a shallow serving bowl. Top with a few spoonfuls of zhoug, then drizzle with a little more olive oil and serve with warm fl atbreads for dipping, if liked.