Lebneh Middle Eastern Yoghurt Cheese with Malouf's Green Harissa
Ingredients:
1 kg (2 lb) plain yoghurt
200 ml (7 fl oz) extra yoghurt
3 tbsp green harissa
1/2 cup mint leaves
1/2 cup parsley leaves
1 tsp dried mint
1 tsp sea salt
Method:
Spoon the kilo of yoghurt into a clean muslin square, cheesecloth or tea-towel. Tie the four corners together and suspend the bundle from a wooden spoon over a deep bowl. Put it in the refrigerator and allow it to drain overnight.
The next day, tip the extra 200 ml (7 fl oz) yoghurt into a blender and put the green Harissa, mint and parsley leaves on top. Blitz until it’s a nice fine, pale green purée. Put the labneh into a mixing bowl with the dried mint and salt. Stir together well, then swirl in the green purée for a pretty marbled effect. Makes about 500g.
Product used in this recipe
Greg Malouf Green Harissa 260g
