Garlic Labneh with Hazelnuts
Garlic Labneh with Hazelnuts
Yield: 4 servings
Ingredients
- 2½ cups Greek yoghurt full fat
- ½ cup hazelnuts toasted, skinned, finely chopped
- 2 garlic cloves finely minced
- 2 Tbsp. olive oil plus extra, for drizzling
- 1 tsp. sea salt divided
- 1 Thai red chili stalk, seeds and membrane discarded,
- 3-4 Finely chopped thyme sprigs washed and dried
- ½ tsp. sumac
Instructions
Labneh
- Place two layers of cheesecloth into a fine mesh sieve, set over a medium bowl.
- Transfer yoghurt into cheesecloth and tie the top into a knot. The bowl will catch the whey as it drains.
- Allow to rest in the fridge for at least 24-hours, and up to 48-hours.
- When ready, discard the whey. The labneh will easily pull away from the cheesecloth; transfer to a medium mixing bowl.
Hazelnuts
- Pre-heat oven to 350F.
- Place hazelnuts on a baking sheet and toast in the middle rack of the oven for 10-15 minutes, checking frequently, or until the skin looks darkened and blistered.
- Allow to cool, and rub with fingers to remove skin (some skin may remain; that’s OK).
- On a chopping board, crush hazelnuts with the flat side of your knife and finely chop.
To assemble
- Heat two Tbsp. of olive oil in a small skillet over medium-high heat.
- Add garlic, and sauté for two minutes, till golden. Add hazelnuts and ½ tsp. salt, stirring and cooking for two more minutes.
- Allow to cool, then transfer into mixing bowl with labneh. Add ½ tsp. salt, and using a spatula, mix to combine.
- To serve, spread labneh mixture in a thin layer on a wide serving platter, in concentric circles. Drizzle with olive oil, and garnish with chopped red chili, thyme sprigs, and sumac.
