serves
4
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Labneh
episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
Ingredients
- 500 ml thick plain yoghurt
- salt and black pepper, to season
- 200 g frozen broad beans
- 1 garlic clove
- ½ lemon, juice and rind
- 60 ml (¼ cup) extra-virgin olive oil
- ½ cup picked mint leaves, roughly chopped
- ½ cup picked dill sprigs, roughly chopped
- smoked salmon slices, to serve (optional)
- grilled Turkish bread, to serve
Chilling time: 6 hours
Serves 4 as a starter
Instructions
- Season the yoghurt with ½ tsp salt and place in a sieve lined with muslin or a tea towel. Place over a bowl and refrigerate for about 6 hours until the yoghurt is firm, but spreadable.
- Bring a small saucepan of lightly salted water to the boil. Add the broad beans and simmer for about 5 minutes. Drain well, refresh in iced water, then slip the broad beans out of their skins.
- Pound the garlic in a mortar and pestle with a little salt. Add the broad beans and crush lightly. Add the lemon rind and juice and the olive oil and crush together. Add the chopped herbs and pound until a chunky, loose sauce develops. Season with salt and pepper.
- To serve, spread the labne on a plate and top with the broad bean mixture. Add some smoked salmon slices if you like, drizzle with a little extra olive oil and serve with grilled Turkish bread.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Labneh
