Ramadan Delights: Back to Basics - Labneh Roll

Ramadan Delights: Back to Basics - Labneh Roll

Go local with these flavours from the Middle East

Published: Mon 8 Jun 2015, 12:24 PM

Last updated: Wed 8 Jul 2015, 3:15 PM


 Labneh Roll


  • 2 cups plain yoghurt

  • ½ cup high quality extra virgin olive oil

  • ½ tbsp finely minced fresh herbs (tarragon, parsley, mint, zaatar, chives)

  • ¼ cup crushed walnuts

  • 2 tbsp chilli paste

  • Salt to taste

  • Pepper to taste

  • Arabic bread


Line a large sieve with cheesecloth, and set it over a bowl. Put the yoghurt in the sieve, and gather the edges of the cheesecloth together to cover the yoghurt. Refrigerate and let it drain overnight.

Gently squeeze out any excess liquid; the labneh will be very thick and resemble soft goat cheese.

Roll it into ¾ inch balls.

Whisk together the remaining ingredients — herbs, walnuts, chilli paste — in a small bowl.

Season with salt and pepper.

Pour it over the labneh and place it in a jar. Cover and refrigerate, letting it marinate for at least eight hours.

To serve, spread some of the labneh over Arabic bread and make a roll.


Recipes by: Salah Salha,Head Chef, Al Khaima, Le Royal Méridien

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