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Labneh with olives, pistachios and oregano

Creamy labneh with briny olives and crunchy pistachios.
Bright lemon, oregano and olive oil bring it to life.
Serve it cool and wavy, with a warm chilli kick.

lunch ⏱ 2160 min 520 kcal / portion 18.0 g carbs / portion (estimated) vegetarian glutenmilktree nuts 🔗 Original source

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Labneh with olives, pistachios and oregano
v4 · rb0e705f985 20260727Z1751 20 pieces olive 100 ml olive oil ½ tsp chilli flake 🌀 mix goat yoghurt and natural yoghurt with salt line a deep bowl with cheesecloth or muslin pour yoghurt into the cloth and tie into a bundle 🔪 ⏱ 24-36 h hang the bundle to drain remove labneh from the cloth onto a serving dish 🍽 spread the labneh into a loose wavy pattern about 2 centimetres thick 🔪 dice or chop the olives 🔪 crush the pistachios and pine nuts unevenly 🔪 mix olives with oregano, parsley, lemon zest, crushed garlic and olive oil 🌀 stir in the crushed nuts and reserve oil 🌀 sacpoon the olive mix over the labneh and sprinkle with chilli 🔪 cut tomatoes into thick wedges and mix with onion 🍽 sprinkle with salt and drizzle with reserved olive oil 🍽 serve labneh with tomatoes and bread chunks Labneh with Olives 🥗 900 g yoghurt coarse sea salt to taste 8 g oregano 2 tbsp parsley 2 pieces lemon 1 piece garlic 20 g pistachio 20 g pine nut 3 pieces tomato 0.5 pieces red onion yoghurt, coarse sea salt 6.66 pieces 5 ml oregano, parsley, lemon, garlic 6.66 pieces chilli flake 6.66 pieces 5 ml pistachio, pine nut tomato, red onion
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Preparation steps

  1. mix goat yoghurt and natural yoghurt with salt
  2. line a deep bowl with cheesecloth or muslin
  3. pour yoghurt into the cloth and tie into a bundle
  4. hang the bundle to drain for 24-36 hours
  5. remove labneh from the cloth onto a serving dish
  6. spread the labneh into a loose wavy pattern about 2 centimetres thick
  7. dice or chop the olives
  8. crush the pistachios and pine nuts unevenly
  9. mix olives with oregano, parsley, lemon zest, crushed garlic and olive oil
  10. stir in the crushed nuts and reserve oil
  11. sacpoon the olive mix over the labneh and sprinkle with chilli
  12. cut tomatoes into thick wedges and mix with onion
  13. sprinkle with salt and drizzle with reserved olive oil
  14. serve labneh with tomatoes and bread chunks

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