Labneh with Olives
This simple yet elegant labneh dish is perfect for a light breakfast or appetizer. Creamy labneh is elevated with briny olives, fresh mint, and a touch of sumac, served alongside warm flatbread.
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Introduction
Originating from the Middle East, labneh is a staple on many breakfast tables, traditionally made from strained cow or goat’s milk yogurt. This elegant dish marries the creamy tang of labneh with the briny pop of olives, uplifted by fresh mint, aromatic sumac, and a bright squeeze of lemon. It’s more than just a dish; it’s an invitation to experience the rich culture and sun-drenched flavors of the Mediterranean right in your own home. Perfect for a light breakfast, a leisurely brunch, or as an elegant appetizer, this recipe proves that simplicity is often the key to extraordinary taste. It’s an ode to the vibrant and wholesome cuisine that has captivated palates for centuries, bringing a touch of authentic Middle Eastern charm to your table.
Ingredients
- 300 g Labneh
- 50 g Black olives
- 2 EL Olive oil
- 1/4 Bund Fresh mint
- 1 Prise Sumac
- 2 Stück Flatbread
- 1/2 Zehe Garlic
- 1 Spritzer Lemon juice
- 1 Prise Sea salt
- 1 Prise Freshly ground black pepper
Instructions
- Remove the labneh from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly for easier spreading.
- Roughly chop the black olives and finely chop the fresh mint. Mince or finely grate the garlic.
- Spread the labneh evenly onto a serving plate or shallow bowl, creating a slight well in the center.
- Generously garnish the labneh with the chopped olives, fresh mint, and minced garlic. Sprinkle sumac over the top.
- Drizzle the dish with olive oil and a squeeze of lemon juice. Season with a pinch of sea salt and freshly ground black pepper.
- Serve the labneh immediately with warm flatbread for dipping. The flavors are best when freshly assembled.
Nutrition
Tips & Variations
- Substitute olives with capers or sun-dried tomatoes for a different flavor profile.
- Prepare the labneh up to step 3 ahead of time, garnishing just before serving.
- Be careful not to over-salt, as olives contribute significant brininess.
- Serve with warm pita bread or crusty sourdough for a delightful pairing.
- For a dairy-free option, use a good quality coconut yogurt-based labneh.
- Add toasted pine nuts or chopped walnuts for an extra layer of texture.
Frequently Asked Questions
- What is labneh and what can it be compared to?
- Labneh is a creamy, strained yogurt cheese, thicker than regular yogurt with a milder, slightly tangy flavor. It’s often compared to cream cheese or Greek yogurt but possesses its own distinct texture and taste profile.
- Can I make labneh myself or do I have to buy it?
- You can easily make labneh at home by straining plain yogurt overnight in a cheesecloth. Alternatively, it’s readily available in many well-stocked supermarkets, usually near other dairy products or specialty cheeses.
- How long does prepared labneh with olives last in the refrigerator?
- The assembled dish will keep covered in the refrigerator for about 2-3 days. Ensure the olives are well coated with olive oil to help preserve freshness and flavor.
- What other herbs pair well with labneh?
- Besides mint, fresh parsley, cilantro, or oregano also complement labneh beautifully. Experiment with different combinations to discover your preferred aromatic pairing.