Homemade Labneh with Mushrooms & Spinach
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!
Prep Time: 10 min (+8 hours dripping of Yoghurt)
Cooking Time: 15 min
Total Time: 25 min
For this recipe you will need:
500g Greek yoghurt, full fat
2 cups spinach
salt and pepper
handful fresh parsley
drizzle of olive oil
1 tbsp za’atar
whole wheat seed crackers
- 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!)
- 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.
- 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.
- Dip with crackers, toasted pita bread and juicy cherry tomatoes!