Labneh with Herbed Cucumbers Recipe
Photo: Charles Masters
Serves 6
Ingredients
Labneh:
3 cups plain Greek yogurt
1 Tbsp. lemon juice
1 1/2 tsp. kosher salt
Herbed Cucumbers:
3 small Persian cucumbers (4 ounces each), sliced into 1/4-inch-thick rounds, or 1 English cucumber, seeded and diced
3 Tbsp. extra-virgin olive oil
1 Tbsp. finely diced shallot
1 Tbsp. lemon juice
Kosher salt
2 Tbsp. coarsely chopped dill
2 Tbsp. coarsely chopped flat-leaf parsley leaves
2 Tbsp. coarsely chopped mint leaves
Pitas, torn into pieces and toasted, for serving
Directions
Active time: 15 minutes
Total time: 15 minutes, plus 12 hours for labneh to drain
Make labneh: Line a fine-mesh strainer with 2 layers of cheesecloth. In a small bowl, mix yogurt, lemon juice and salt. Set strainer over a bowl, transfer yogurt mixture to strainer and cover with more cheesecloth. Place a small plate and a heavy can on top to press out excess liquid from yogurt. Refrigerate 12 hours or overnight.
Make herbed cucumbers: In a medium bowl, toss together cucumbers, oil, shallot and lemon juice and season lightly with salt. Set aside to marinate 5 minutes. Just before serving, stir in herbs and season to taste with salt. Spoon labneh on a plate, top with herbed cucumbers and serve with pitas.
Ingredients
Labneh:
Herbed Cucumbers:
Directions
Active time: 15 minutes
Total time: 15 minutes, plus 12 hours for labneh to drain
Make labneh: Line a fine-mesh strainer with 2 layers of cheesecloth. In a small bowl, mix yogurt, lemon juice and salt. Set strainer over a bowl, transfer yogurt mixture to strainer and cover with more cheesecloth. Place a small plate and a heavy can on top to press out excess liquid from yogurt. Refrigerate 12 hours or overnight.
Make herbed cucumbers: In a medium bowl, toss together cucumbers, oil, shallot and lemon juice and season lightly with salt. Set aside to marinate 5 minutes. Just before serving, stir in herbs and season to taste with salt. Spoon labneh on a plate, top with herbed cucumbers and serve with pitas.
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