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Zhoug with labneh
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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
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.
This recipe first appeared in Waitrose Food, May 2017 issue. Download the Waitrose Food app for the full issue.
Typical values per serving:
This recipe was first published in Mon May 01 13:21:55 BST 2017.