The new vegetarian: Labneh with olives, pistachios and oregano - Greenspoon

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The new vegetarian: Labneh with olives, pistachios and oregano

The new vegetarian: Labneh with olives, pistachios and oregano

Course: Recipes, MainDifficulty: Easy
Servings

4

servings
Total time

1

hour 

10

minutes



INGREDIENTS

  • 450g goat’s yogurt

  • 450g natural yogurt

  • Coarse sea salt

  • 20 black olives, pitted

  • 1½ tbsp roughly chopped fresh oregano

  • 1 tbsp chopped parsley

  • Grated zest of 2 lemons

  • 1 small garlic clove, crushed

  • 100ml olive oil

  • 20g pistachios, lightly toasted

  • 20g pine nuts, lightly toasted

  • ½ tsp flaked chilli

  • 3 ripe tomatoes

  • ½ a small red onion, thinly sliced

Directions

  • Line a deep bowl with cheesecloth or muslin.
  • In another bowl, stir the two yogurts and half a teaspoon of salt, pour into the cloth, bring together the edges to form a tight bundle and tie securely with string.

  • Hang the bundle over a bowl, or over the kitchen sink from the tap, and leave for 24-36 hours. After this time, much of the liquid should have drained out and the remaining yogurt will turn thick and quite dry; the centre may still be creamy.

  • Remove the labneh from the cloth and transfer to a serving platter. Spread it over the plate with the back of a spoon, creating a loose, wavy pattern about 2cm thick.
  • Next, roughly chop the olives and put them in a bowl with the oregano, parsley, lemon zest, garlic and olive oil (reserving two tablespoons of the oil for the tomatoes).
    Use a pestle and mortar to crush the nuts roughly, leaving some just broken and others finely crushed. Stir into the olive mix, then spoon this over the labneh, leaving a border of about 2cm around the edge (if you want your labneh a bit milder, don’t use the whole quantity), then sprinkle with chilli.
  • Cut the tomatoes into thick wedges and mix with the sliced onion. Arrange on a side plate next to the labneh, sprinkle with salt and drizzle with the reserved olive oil.
  • Serve the labneh and tomatoes with torn chunks of bread.

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