Labneh with olives, pistachios and oregano

lunch · ⏱ 2160 min · 4 portions · 18.0 g carbs / portion · vegetarian · allergens: gluten, milk, tree nuts

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
http://flowcooking.food/en-us/recipe/707/labneh-with-olives-pistachios-and-oregano/