Beetroot Labneh

Labneh is a Middle Eastern Yogurt Cheese made from strained yogurt and is extremely rich and delicious

I made a beetroot version of it and topped the chilled Labneh with warm olive oil and homemade Zataar spice

It is super easy to whip up and goes well with Veggie sticks, Pita bread, Toasties, Kebabs etc

This dip is great because:
– Pantry Friendly
– Needs under 10 mins of active time
– Nutritious and Delicious
– Stores well in olive oil

Let make it, shall we??

You’ll need:

½ cup Labneh/Yogurt cheese/Hung Curd (I make this by straining 3/4th cup of regular/1/2 cup of Greek yogurt in a muslin cloth for atleast 24 hours to get the cheesy yogurt, leaving the whey/curd water behind)

1 clove minced garlic soaked in ½ tbsp lemon juice

Salt

1/4th cup finely chopped beetroot

1 tbsp extra virgin olive oil

1 tsp Zatar Spice (You can make yours at home by mixing, 1 tbsp roasted sesame seeds, 1 tsp cumin powder, 1 tsp dried oregano/thyme, 1 tsp chilly flakes, 1 tsp coriander powder and ½ tsp salt)

Instructions:

Place your Labneh/Yogurt cheese in a bowl. Add salt, garlic lemon and mix well with a spatula

Now add the finely chopped beetroot and mix well till the labneh is completely stained in the pretty purple pink color

Spread out on a plate and top it up with a generous drizzle of Extra Virgin Olive Oil and the 1 tsp of Zatar Spice

Enjoy with your favorite, chips, sticks, pitas or on your kebabs!

Published by thekaritales

Self taught homecook, foodstylist, recipe developer, foodie, explorer and a media professional

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