Lunch and labneh…but not together…

This is a recent pan full of loveliness that was my lunch one day last week…one of those creations you could just eat again…and again…and again…so here’s what I did…

I put some coconut oil in a pan over a medium heat and added a chopped red onion and cooked it for a few minutes, whilst I cut up two medium tomatoes; I added the tomatoes and cooked for a further few minutes; added some drained chickpeas; added a couple of tablespoons of my stock of rose harissa from the freezer; added chopped avocado that needed using up; then made a hole in the middle of it all and added eggs sprinkled with my rose harissa spice mix

This was my quick fix when I came home hungry and ready for food and it was perfect! I ate it straight from the pan with gusto!! 

Having also recently made some labneh again, I thought I’d share that too…

Labneh is basically ‘yoghurt cheese’, used often in middle eastern and Levantine cuisines. It is often offered for breakfast or as part of a mezze with olive oil drizzled over the top, mine also has chilli flakes sprinkled over it. 

It is so easy to make, it’s basically just drained yoghurt. It’s nicest if you use full fat natural yoghurt to make it with, but I have also used low fat yoghurt in the past, it just makes it a lot sharper. 

Determine how you can create a contraption to drain the yoghurt over (you’ll see what I did in the photos) and then scoop your yoghurt into a square of muslin and hang it over your jug/bowl..

My muslin is tied tightly to the wooden handle of a spatula that fits across the top of the jug; then put it in the fridge, preferably overnight…

This was what I took back out of the fridge the following morning. 

Then scrape the lovely labneh from the muslin into a bowl and eat immediately or store in the fridge and use like any other soft cheese…

As you can see it really does firm up without becoming solid..

With the liquid that you drain from the yoghurt, you could throw it, or use it to cook vegetables in or add to recipes. I added mine to some spiced spinach dough for making flatbreads.

I like my labneh plain and unadulterated, but you can add salt before draining the yoghurt if you prefer, or play around with other flavour additions, sweet or savoury based on your taste. 

This was some of that labneh on top of some of my experimental spiced spinach dough and topped with roasted tomatoes..

Mmmmmm….might have to go and make some more!! 

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58 thoughts on “Lunch and labneh…but not together…

      1. apuginthekitchen

        Yes it’s much thicker I still drain 12-36 hours because it like it to be more solid. It’s still soft when cut but holds its shape it has nothing to do with the taste it just looks nice and the labneh is a bit more solid. When I made it with regular yogurt it was more the consistency of Greek yogurt after drained and when in use Greek yogurt it’s more like soft cheese

        Liked by 1 person

  1. sallybr

    Never made labneh myself, but love it! I would gladly wolf down that full pan of deliciousness that was your lunch!

    I make lunches using fried eggs quite often, need to be more creative and sprinkle spices like you do, I end up using just salt and pepper, sometimes a little Aleppo pepper which I love too

    ok, now I’m hungry. 😉

    Liked by 1 person

    Reply
  2. petra08

    I have never made my own labneh and reading this I wonder why! I love it with a poached egg, black olives, cucumber and Lebanese bread for breakfast! Thank you for sharing! I love your “fast food” and that you ate it straight from the pan! 🙂

    Liked by 1 person

    Reply
  3. Pingback: Chicken with burnt miso butterscotch and walnut salsa | Food Eat Love

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