Ramadan Delights special: Labneh Roll

Ramadan Delights special: Labneh Roll

A perfect complement on a hot afternoon or muggy

Published: Wed 10 Jun 2015, 1:01 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, 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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