Levantine cuisine · Breakfast & Eggs

Labneh bi Khiyar wa Naanaa

Creamy labneh with crunchy cucumber cubes, fresh mint and a pool of green olive oil.

Ingredients · for 2 servings

• 400 g labneh (or drained Greek yogurt as a substitute)
• 1 cucumber
• 1 bunch mint
• 1 garlic clove
• 4 tbsp olive oil
• 1 tsp sumac
• 1 tbsp dried mint
• 1 flatbread
• Salt, pepper

Instructions

1. Peel the cucumber, halve it lengthwise, scrape out the watery seeds with a teaspoon and cut the flesh into 5 mm cubes.
2. Mix the cubes with 1/2 tsp salt, drain in a sieve for 10 min. and then pat dry between paper towels – this keeps the labneh firm.
3. Finely grate the garlic, pluck the mint leaves from the stems and cut into thin strips.
4. Stir the labneh smooth with the grated garlic, the dried mint and 1 tbsp olive oil, and season with salt and pepper.
5. Spread the cream into two shallow bowls, pressing a hollow with the back of a spoon, and scatter the cucumber cubes on top.
6. Drizzle with the remaining olive oil, sprinkle with sumac and the fresh mint strips, and serve with warm flatbread for dipping.