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    Zhoug with labneh

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    Zhoug with labneh

    • Vegetarian
    • Gluten Free
    • 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. 

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    This recipe first appeared in Waitrose Food, May 2017 issue. Download the Waitrose Food app for the full issue.


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