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Ingredients
Method

Labneh is a Middle-Eastern soft cream cheese that’s part of traditional Lebanese cuisine, is great as a dip for pita bread or falafel balls, and makes an excellent starter, side or snack. Light, refreshing and versatile, it’s made from salted strained yoghurt by draining its whey, and while it’s sometimes compared to Greek yoghurt, it’s typically a bit thicker.

For our take on labneh, we’ve used our Kefir Protein (formerly called Kefir Quark) which is naturally high in protein and packed with gut-friendly cultures, and topped it with Eaten Alive‘s Smoky Pink Sauerkraut to bring a subtle taste of aromatic spices and smoked chilli.

  • 250g Biotiful Kefir Protein
  • A generous pinch of salt
  • Zest of 1 lemon
  • 1 handful of chopped dill
  • 1 handful of chopped flat leaf parsley
  • 1 handful of toasted pine nuts
  • 100g Eaten Alive Smoky Pink Sauerkraut
  • Good quality olive oil to serve
  • Pitta bread to serve

Stir the salt and lemon zest into the Kefir Protein (formerly called Kefir Quark). Once combined cover with a clean tea-towel and leave on the counter for 12-24 hours. This quick ferment should keep well in the fridge for a week. When ready to serve, toast the pine nuts in a dry pan until beginning to golden. Assemble your bowl of labneh with a swirl of a spoon, a scattering of pine nuts and herbs, a liberal drizzle of olive oil and top with Smoky Pink Kraut.