HOMEMADE LABNEH WITH MUSHROOMS & SPINACH

Homemade

= lovemade

Making your own labneh is easy-peasy, did you know that? All you need is thick Greek yoghurt and a cheese cloth or nut milk bag to let the yoghurt hang for a few hours – the excess liquid will drip from it and leave you with super creamy labneh. How to eat it? Spread it, dip to or top it with some lemony pan-fried mushrooms!

Servings: 3-4

Total time: 10 min (+8 hrs dripping) 

For the labneh

Ingredients

500g Greek yoghurt, full fat 

for the toppings

Ingredients

300g mushrooms

2 cups spinach

salt and pepper

handful fresh parsley

lemon wedges

drizzle of olive oil

1 tbsp za’atar

serve with

whole wheat seed crackers

pita bread

cherry tomatoes

Instructions

1. Place the yoghurt in a cheesecloth or nut milk bag and place above a bowl so the liquids can drop down. Leave this hanging for 8 hours to allow the labneh to become rich and creamy. (My sister finds 8 hours to be the perfect amount of time for her desired labneh consistency – you can also let it hang for less or more time – depending on your personal creaminess preference!)

2. When the labneh is done, start to get the rest of your meal sorted. In a pan, heat the olive oil and fry the mushrooms. Add the spinach and season with salt and pepper. 

3. Spread the labneh on a plate and top with the mushrooms and spinach. Drizzle some olive oil over it all and sprinkle the za’atar on top. 

4. Dip with crackers, toasted pita bread and juicy cherry tomatoes!