For a large bowl of labneh,
Select 5 “mini” or Persian cucumbers
(they are tastier than their “regular” counterpart.)
Peel them – or don’t, as you wish -
Personally, I just love their skin!
Take out the seeds – use a teaspoon, it’s easy!
Slice the cucumbers as thinly as possible.
Place them in a colander above a bowl to drain.
Crush a clove of garlic –
Be sure to remove the sprout!
Snip some fresh mint leaves –
3 or 4 sprigs will suffice.
After the cucumbers have been drained,
Incorporate them into the labneh with the garlic and the mint.
Use the most fragrant olive oil on hand, and drizzle over the mixture.
- For a pleasant change, try this with other aromatic herbs,
such as chives, dill, tarragon, or basil…
- Better add the garlic little by little and adjust to taste,
as garlic varies in strength!
- In summer, make a chilled cucumber labneh soup:
Serve one tablespoon over ice cubes in individual bowls.
|Add to my recipes||Send||Share on Facebook|
This is a very easy recipe…
Set this dish on the table to accompany mixed grilled vegetables
- a staple along the Mediterranean shores:
zucchini, eggplant, tomatoes, bell peppers, green asparagus, etc.
Sprinkle pomegranate seeds over the labneh
for a touch of color.
Also very flavorful:
a labneh dip with
All you need is labneh, diced dried apricots, and cumin!
➢ 1 bowl of labneh
➢ 5 “mini” or Persian cucumbers with skin
➢ 1 clove of garlic
➢ 3 or 4 sprigs of mint
➢ Drizzle of olive oil