This recipe was inspired by one of my first encounters with labneh in a great tapas place in London. I can remember it like it was yesterday, sitting at the bar and waiting for the food to come. And there it was…that luxuriously creamy strained yoghurt with grated beetroot, pistachios and sumac on top. The combination of savoury cheese-like labneh and fresh and sweet beetroots was almost indescribably good, yet so simple!
Now, I’ve decided to give it a twist and that is how this labneh recipe with beetroot puree came to life! I have to admit, the result beet all my expectations (see what I did there?). With its subtle acidity and earthiness, the beetroot puree cuts through the savoury labneh and the tastes are enhanced with two Middle Eastern essentials: za’atar and sumac!
What will you need to make this labneh recipe?
Full-fat yoghurt: For a long time low-fat and 0% fat yoghurts have been promoted as “better”. However, they usually have a higher sugar content, in order to substitute fat without affecting the texture, which doesn’t make them my favourite option. You will definitely get the best results by using full-fat yoghurt.
Beetroot: You will need fresh raw beetroots to make this easy beetroot puree. How will you recognise fresh ones? As the beetroot degrades, it starts going soft and becomes stringy; always look for the ones that are firm to the touch.
Capers: Because they usually come in a brine they tend to be quite salty. To reduce the saltiness and enhance their tartness and tanginess you can quickly rinse them under water using a fine mesh strainer.
Red wine vinegar: This beetroot puree really asks for a punch of acidity to balance the rest of the flavours and there is nothing better than a good red wine vinegar. If you don’t have it, you can easily substitute it with white wine vinegar, using the same quantity.
Almond flour: I’ve used almond flour from roasted blanched almonds but you can also use whole almonds and blend them into flour.
Za’atar: For the beetroot puree I’m using a very popular Middle Eastern spice mix that is traditionally made of ground za’atar (wild thyme) dried in the sun, white sesame seeds, dried sumac, and salt. The herb is most often substituted with regular thyme and oregano. The za’atar I’m using is precisely a combination of dried oregano, thyme, sumac and toasted white sesame seeds. To make za’atar at home, you can follow my recipe below!
Homemade za’atar recipe
Ingredients:
15 g dried thyme and/or oregano
15 g toasted white sesame seeds
15 g ground sumac (exchange for 1 tbsp lemon zest)
½ tsp sea salt (you don’t have to use it if you want to cut down on sodium)
Method:
Toast white sesame seeds on a pan until they get a light golden colour. Shake the pan constantly to prevent them from burning. You can leave sesame seeds whole or grind them in a mortar and combine them with the rest of the spices. Keep the spice mix in an airtight container in a cool, dark and dry place and it will last for months. If using whole sesame seeds your “home” mix will keep for longer.
What is great about this homemade za’atar mix is that depending on how you want to use it you can adjust the ratios to your preferences. For this particular case, I would omit to add salt since the dish is already quite rich in sodium.
Sumac: Sumac spice is obtained from dried and ground red sumac berries that grow on the Rhus coriaria shrub along the Middle East. It has a very distinct flavour, carrying tanginess and acidity that resembles that of lemons. It can be used alone or it is also great in combination with allspice, thyme, chilli or cumin but it is best known as the ingredient in the already mentioned za’atar.
Dill & parsley: A bunch of parsley and dill brightens up the flavour of this dish and pairs wonderfully with the earthy and sweet beetroots. Try to use them in their fresh form since they will have a much stronger and more natural taste compared to the dried ones.
What is labneh?
Labneh is a strained yoghurt with a creamy spreadable texture that reminds of cream cheese. It has a tangy flavour resembling that of sour cream.
While it is not exactly clear where it was first created, it has been consumed in the region of the Levant (modern-day Lebanon, Syria, Palestine, Jordan, and Israel) for thousands of years.
It is traditionally made from different types of milk: goat, sheep, water buffalo, camel, and most often cow’s milk. It can be eaten fresh, preserved in olive oil in the shape of balls or dried, which ensures a longer shelf life.
How to make labneh?
The process starts with mixing full-fat yoghurt with salt. The mixture is then left to drain for 12-24 hours using a cheesecloth and a classic strainer. The draining time will mostly depend on the initial thickness of the yoghurt and the desired thickness of labneh you want to achieve. Longer draining time will give you a thicker and more intensely flavoured labneh. The draining process gives whey as a byproduct, which would be a shame to toss away, so keep reading if you want to find out about possible ways you can use it.
Why do we add salt? Salt will help enhance the natural flavours but also create better growing conditions for the beneficial lactic acid bacteria that the yoghurt is already rich in.
As you can see, making a labneh is a pretty straightforward process. The only thing you will need is a bit of planning ahead. The good thing is that labneh has a fairly long shelf life, so you can prepare a bigger amount in advance and have it always at hand.
Sheep’s vs. Cow’s vs. Goat’s labneh
When it comes to the type of yoghurt, you can choose goat, sheep or cow yoghurt or you can make a combination of your own. To be able to compare different varieties and their resulting tastes and textures, I’ve tried making labneh with the three most popular types of yoghurt: sheep, goat and cow.
Sheep’s labneh is very creamy, slightly acidic but quite neutral in taste. If sweeter and lighter in texture labneh is your thing, go for cow yoghurt. My favourite, goat’s labneh, is tangier than the previous two and it carries a pleasant acidity.
What about mixing them up?
I’ve tried mixing different yoghurts together in a 1:1 ratio. The sweetest of all was the sheep-cow combo, followed by goat-cow. The tangiest version was the mix of cow and goat yoghurt.
Can you use greek yoghurt for making labneh?
Greek yoghurt is basically also strained yoghurt but in the draining process, no salt is added.
It was traditionally made using goat milk while labneh used cow’s. Nowadays, most of the greek yoghurt on the market is made from the latter. It is thicker than the regular yoghurt, so the draining process will be faster.
How to make beetroot puree?
This beetroot puree is really easy to make and it will only take you a few minutes to have it ready and top your labneh with it. In a hand blender combine peeled and diced beetroots, parsley, capers, red wine vinegar and a little bit of water. Blend until coarse. As the last step, add almond flour and the za’atar spice and blend until you get the desired consistency. My beetroot puree is not totally smooth but has a slightly grainy texture that I find contrasts nicely with the creaminess that labneh brings.
