Food Recipes Labneh With Pink Peppercorns, Coriander, and Fennel Seeds 5.0 (2) Add your rating & review Labneh is a thick, luscious Middle Eastern cheese made from strained yogurt, and this is the perfect labneh recipe for entertaining. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on November 11, 2022 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Causey Hands On Time: 10 mins Total Time: 2 days 10 mins Yield: 6 servings Jump to recipe Labneh is a Middle Eastern cheese found in some specialty food markets and well-stocked grocery stores. Or, you can make it yourself by straining regular whole-milk yogurt overnight. The result is a creamy spread with the texture of cream cheese, but with extra tang. Top it off before serving with toasted and crushed pink peppercorns, coriander, and fennel seeds, plus a drizzle of olive oil for a divine treat. (We won't tell if you give some store-bought labneh the same treatment.) Ingredients 1 (32-oz.) container plain whole-milk yogurt 1 ½ teaspoon kosher salt 1 ½ teaspoon pink peppercorns 1 teaspoon coriander seeds 1 teaspoon fennel seeds Olive oil Directions Line a fine mesh strainer with cheesecloth; set strainer over a medium bowl. Spoon yogurt onto cheesecloth; wrap overhanging cheesecloth up and over yogurt to cover. Refrigerate until very thick, about 48 hours. Scoop yogurt into a serving bowl; stir in salt. Reserve drained yogurt liquid (you should have about 1⅔ cups) for another use. Place peppercorns, coriander seeds, and fennel seeds in a small skillet; cook over medium, stirring occasionally, until fragrant, about 2 minutes. Let cool slightly, about 5 minutes. Transfer peppercorn mixture to a cutting board; crush mixture with a skillet, pressing down and tilting skillet back and forth, until peppercorns and seeds split. (Alternatively, you may crush mixture using a mortar and pestle.) To serve, sprinkle yogurt with crushed peppercorn mixture; drizzle with oil. Rate it Print