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Ramadan Delights special: Labneh Roll
A perfect complement on a hot afternoon or muggy
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, chilli paste, walnuts — 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.
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