Labneh With Pink Peppercorns, Coriander, and Fennel Seeds

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Labneh is a thick, luscious Middle Eastern cheese made from strained yogurt, and this is the perfect labneh recipe for entertaining.

Healthy Superbowl Recipes: Labneh With Pink Peppercorns, Coriander, and Fennel Seeds
Photo: Jennifer Causey
Hands On Time:
10 mins
Total Time:
2 days 10 mins
Yield:
6 servings

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

  1. 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.

  2. Scoop yogurt into a serving bowl; stir in salt. Reserve drained yogurt liquid (you should have about 1⅔ cups) for another use.

  3. 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.

  4. 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.

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