Chili labneh (Labneh harra)

January 11, 2012  • 

If you happen to like a bit of heat, you will love this version of  labneh. At  Souk el-Tayeb it is served slathered on a markouk bread baked on the spot.

Since labneh is simply drained yogurt it is very easy to make this at home with a jar of hot red pepper paste, some yogurt and some goat cheese. You can also buy goat yogurt and drain it for a couple of days and mix it with your favorite chili paste. Either way, it will be customized to your liking and the procedure takes only minutes of mixing in a food processor. 

INGREDIENTS:

  • 16 ounces of labneh, ready-made or a one-pound jar of whole yogurt
  • 4 ounces of goat cheese (optional)
  • 1/2 cup (more or less, to taste) of hot red pepper paste 
  • chopped parsley for garnish
  • any flatbread to serve it with 
METHOD:
  1. Take all ingredients and mix in a food processor until smooth. Taste and adjust seasoning. To make the labneh at home, empty the contents of a jar of yogurt onto a sieve lined with paper towels or a large coffee filter; let it drain its whey for several hours or overnight. Use goat yogurt if you find some, it will taste better or mix in some goat cheese.


 

 

Comments

25 Comments  •  Comments Feed

  1. Lemons and Anchovies says:

    I definitely would like the peppery kick here and the goat cheese for more depth of flavor. Great dip and would be best with your gorgeous flatbread here.

    Happy New Year, Joumana!

  2. Angie's Recipes says:

    Sure I love spicy food. The dip looks great. The thin flatbread (or pancake?) look delicious too.

  3. Verkin says:

    What a great idea!
    As always you are great.

  4. Priya says:

    Looks stunning and spicy..

  5. Rosa says:

    That looks delicious! a great combination.

    Cheers,

    Rosa

  6. Chiara says:

    I went to a Middle Eastern restaurant last night in London and had some of this, it was amazing. Looking forward to making it at home!

  7. Alaiyo Kiasi says:

    I’ll bet the dairy in this recipe helps to cool the mouth after encountering the heat? The bread that accompanies the dish, what is it? It looks quite good. Is there a recipe for it somewhere here on your blog? I would love to try it.

    Loving every minute on your blog!

    Alaiyo

  8. Joan Nova says:

    Loving this spicy kick up to labneh…and it’s pretty too.

  9. Nadji says:

    Je connaissais la version douce. Celle-ci m’a l’air bien relevée.
    Ce lebne doit être bien bon.
    A très bientôt

  10. Alyce@culinarythymes says:

    This sounds amazing. Looking forward to trying it out.

  11. Dana says:

    Labneh is an ingredient with a special spot in my heart. This looks yummy!

  12. Susan says:

    Not afraid of spices here! This sounds wonderful and the markouk bread looks like the perfect vehicle for it.

  13. Kiran @ KiranTarun.c says:

    I surely LOVE spicy dips — that looks heavenly 😀

    Happy 2012!!!

  14. Hélène (Cannes) says:

    Tu as toujours de superbes idées. ‘essaierai avec du chèvre, donc … ;o)
    Bisous
    Hélène

  15. 5 Star Foodie says:

    This labneh sounds terrific spiced with chili, nice!

  16. Oui, Chef says:

    Stunning…and I love the look of the wafer thin bread…it looks like a crepe it is so thin.

  17. s says:

    love this concept of a spicy labneh. my kinda dip. x s

  18. Christine @ Fresh says:

    Labneh sounds like a great filling for crepes.

  19. Jamie says:

    Mmmm this is certainly something we would love! I’ll make this next time we have company or prepare a special meal for the family.

  20. Claudia says:

    Love the combination of flavors – and believe it or not – can get goat yogurt in these parts.

  21. Alicia (Foodycat) says:

    How simple! It looks so delicious. Must give that a try!

  22. Angel of the North says:

    I was just bwondering what sort of bread was used in the picture?

  23. domi says:

    Étrangement gourmand j’adore…pourrais tu me désinscrire de ta newsletter pour que je puisse me réinscrire SVP….

Add a Comment