In addition to it being a new party staple in my house, I’m also seeing labneh featured in more cookbooks and on more restaurant menus, often as a savory dip with veggies or crackers.
When you're ready to serve, pour away the strained liquid from the yoghurt bowl and scrape the labneh from the cloth onto a plate. Make a little dip in the middle with the back of a spoon ...
Labneh is served as a cold starter in restaurants around Turkey and the Middle East – here, I top it with a nutty and aromatic brown butter that's been infused with classic Turkish spice, pul ...