Lebneh / Labneh
1-2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon oregano (dry)
1 tablespoon thyme (dry)
1 laurel leaf
500 ml jar with cover
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© Janneke's Recipe pages - recipe canning, tapas, herb butter
Preparation in advance:
Put a kitchen cloth in a large strainer and pour the yogurt in. Add some salt and pepper. Place the strainer on a bowl and drain for at least 2 days in the fridge.
How to prepare:
Sterilise the jar of 500 ml and pour in half of the oil.
Add the laurel leaf to the oil. Mix the oregano and thyme on a plate.
Roll balls of a level tablespoon of the yogurt mixture and coat with the herbs. Place the lebneh carefull in the jar with oil.
Fill, when you used all of the mixture, the jar with oil till the lebneh are covered.
Marinate for at least 1 day, preservable for 60 days.
Serve, drained, at room temperature with French bread or ciabatta.
First published: April 12, 2003, Netherlands
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