Recipes
Savoury labneh with pumpkin seeds, sesame, coriander and fresh turmeric
This savoury labneh is hand-strained until rich and creamy, then rolled in a vibrant mix of toasted pumpkin seeds, sesame, fresh coriander root, and turmeric. Finished with a drizzle of olive oil, it’s perfect with warm flatbreads or as part of a mezze spread.
Ingredients
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- 500g Greek yogurt (full fat works best)
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- 1 tbsp pumpkin seeds
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- 1 tsp sesame seeds (white or mixed)
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- 1 tbsp fresh coriander root (finely chopped). Leaves can be used if the root unavailable
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- Sea salt and freshly ground black pepper (to taste)
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- A small piece (approx. 2.5cm) fresh turmeric root (or ½ tsp ground turmeric if fresh is unavailable)
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- Olive oil (for drizzling)
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- String and a muslin/cheesecloth (for straining)
Instructions
Make the labneh
- Prepare the yogurt:
Place a clean muslin or cheesecloth over a bowl. Spoon in the Greek yogurt.
- Prepare the yogurt:
Tie and hang:
Gather the edges of the cloth and tie it securely with string. Hang it over a bowl or sink to drain.Tip: Hang it in the fridge or a cool spot overnight (8–12 hours).This will strain out the whey and leave you with thick, creamy labneh- Check the texture:
After straining, the labneh should be firm and spreadable.
- Check the texture:
Prepare the coating
- Toast the seeds:
In a dry frying pan over medium heat, lightly toast the pumpkin and sesame seeds until fragrant (1–2 minutes). Set aside to cool.
- Toast the seeds:
- Mix the flavourings:
Combine the toasted seeds with the chopped coriander root, a pinch of salt, pepper, and freshly grated turmeric.
Note: Fresh turmeric looks like bright orange zest. Use gloves if desired, as it can stain.
- Mix the flavourings:
Shape and coat the labneh
- Shape:
Using clean hands or a spoon, roll the labneh into small balls or a log shape.
- Shape:
- Coat:
Roll each labneh ball or shape in the turmeric seed mixture until fully coated.
- Coat:
Serve
Serve chilled or at room temperature, drizzled with olive oil.
Delicious as part of a cheese board, with lamb, or served as a dip with warm flatbreads
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