Food Recipes Labneh With Pink Peppercorns, Coriander, and Fennel Seeds 5.0 (2) 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. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on November 11, 2022 Print 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. Print