Ramadan Delights: Back to Basics - Labneh Roll

Go local with these flavours from the Middle East

Labneh Roll Ingredients 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 Method  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

• Ramadan Delight