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Labneh with confit tomatoes

Creamy labneh, cool and tangy, swirled with olive oil.
Sweet balsamic datterini tomatoes burst with paprika warmth.
Fresh oregano and urfa chilli finish it like a bright, bold dip.

dinner ⏱ 90 min 370 kcal / portion 18.0 g carbs / portion (estimated) vegetarian milk 🔗 Original source

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Labneh with confit tomatoes
v3 · rb0e705f985 20260727Z1751 450 g labneh 2 pieces oregano urfa chilli to taste 🌀 mix greek yoghurt with salt hang labneh overnight, discarding collected liquid make confit tomatoes 🍳 ⏱ 25-35 min cook tomatoes until softened but still retain their shape ⏳ set aside to cool completely then stir through fresh oregano leaves 🍽 spread the labneh on a plate and make a well in the centre 🍽 top with the confit tomatoes 🍽 sprinkle urfa chilli on top Labneh 🎉 500 g greek yoghurt ½ tsp salt 100 g olive oil 200 g datterini ½ tsp paprika 1½ tsp dried oregano 1 tsp caster sugar 1 tbsp balsamic vinegar greek yoghurt, salt oregano urfa chilli
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Preparation steps

  1. mix greek yoghurt with salt
  2. hang labneh overnight, discarding collected liquid
  3. make confit tomatoes
  4. cook tomatoes about 25-35 min until softened but still retain their shape
  5. set aside to cool completely then stir through fresh oregano leaves
  6. spread the labneh on a plate and make a well in the centre
  7. top with the confit tomatoes
  8. sprinkle urfa chilli on top

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