Labneh dip (Labneh mtawameh)

May 3, 2015  •  , ,

Labneh dip

Labneh is such an integral part of the Lebanese table for breakfast, it is sometimes easy to overlook other ways to use it. In Lebanon, it is also served as a mezze, in a form called mtawameh, literally meaning garlic-infused. That’s when I love it best. I added fresh chopped dill because wild dill can be foraged everywhere in the mountains these days.

Labneh dip

6 servings

Prep Time: 15 minutes

Passive Time: 2 minutes

Ingredients

1 tbsp garlic paste 4 garlic cloves, mashed with salt
1/2 cup fresh chopped dill or other herbs such as mint or parsley
2 cups labneh full or low-fat
1 pound cucumbers, peeled Lebanese, Persian or hothouse

Instructions

Lebanese cucumbers

1. Mash the peeled garlic cloves in a garlic masher with a dash of salt (or a garlic press) and mix with the labneh and fresh dill. Transfer to a bowl and serve with the cucumbers or pita chips.

make labneh

2. For homemade labneh: Place the yogurt in a sieve lined with a couple of paper towels (or use coffee pot filters). Let the yogurt drain for several hours or overnight. If the room is warm, place in the fridge to drain, lightly covered with plastic wrap. When it looks firm and rather dry, flip over onto a bowl and add the rest of the ingredients.

This dip can be served with pita chips, or other fresh veggies such as carrots (sprinkled with fresh drops of lemon) or radishes, broccoli, lightly steamed asparagus, etc.



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Comments

5 Comments  •  Comments Feed

  1. Rosa says:

    Fresh and delicious! A great dip.

    Cheers,

    Rosa

  2. Susan says:

    This looks so refreshing for a warm day, Joumana! I really have to try making labneh soon.

    • Joumana says:

      @Susan: You nailed it! When it is hot and humid outside, labneh is refreshing creamy and so easy to scoop up with fresh veggies or some pita bread.

  3. Oui, Chef says:

    That dip and crudite look so fresh and crisp….yum!

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