I was given a bag of MAGGI Masala spice mix (Indian spice mix) and the idea occurred to me to try it with labneh as a dip; labneh and Lebanese zaatar is fine (we grew-up on the pair), but it does get a tad monotonous after 50+ years!
To my surprise, this new Indian-style labneh tasted great! It has a bit of a kick to it, just enough, but the add-on of sweet raisins and crunchy almonds gives it a nice interplay of sweet/sour/hot/spicy flavors.
I had some friends try it, including Salah, the Egyptian gardener and star handyman and the response was overwhelming: Yummy. (I was afraid people would refuse to be adventurous with labneh)
Hope you try it and if you do, let me know what you think. It is also very versatile, the nuts are interchangeable and so are the dried fruits and the amount of spice mix can be adjusted to taste. I love it as a sandwich spread with fresh greens, (Salah’s idea). He foraged some wild dandelions nearby and ate it farmer-style with some bread. The sheep, dog and cats were grazing or frolicking nearby. I recorded these moments on video if you care to watch.
Labneh Indian-styleJoumana Accad Mediterranean, Middle Eastern February 20, 2017 Eggs/Dairy/Cheese, Mezze/Appetizers, cheese, dip, sandwich, spread,
Prep Time: 5 minutes
Cook Time: N/A
Passive Time: N/A
1 jar labneh ready-made (12 oz)
1 pouch MAGGI Masala spice mix
1/4 cup golden raisins (up to 1/2 cup)
1/4 cup chopped toasted almonds or pine nuts or pecans
1 bag pita bread or 1 bag crackers or veggie sticks
1/2 bag greens such as arugula or turnip or spinach (optional)
Empty the labneh into a large bowl and add 1/4 cup of MAGGI Masala spice mix. Add the almonds and raisins and combine until all ingredients are mixed.
Taste and adjust seasoning. Add more spice mix if you like, one tablespoon at a time.
Serve with bread or crackers or veggie sticks. This dip can also be used as a sandwich spread with greens such as arugula, spinach or other greens.
Keep any leftovers covered in the fridge for up to 5 days.
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