Creamy Labneh with Spiced Nuts Recipe

Cooking Directions

• STEP 1.To make the labneh, line a sieve with cheesecloth and place it over a bowl. Pour the yogurt into the cheesecloth and let it drain in the refrigerator for 24 hours.
• STEP 2.After 24 hours, remove the labneh from the cheesecloth and transfer it to a serving dish.
• STEP 3.To make the spiced nuts, heat a pan over medium heat and add the nuts. Toast them for a few minutes until they become fragrant.
• STEP 4.In a separate bowl, mix together the spices - cumin, paprika, cinnamon, and salt. Add the spice mixture to the toasted nuts and toss to coat evenly.
• STEP 5.Spread the spiced nuts on a baking sheet and bake in a preheated oven at 350掳F (175掳C) for about 10 minutes, or until they are golden brown and crispy.
• STEP 6.Once the nuts are done, let them cool completely before serving.
• STEP 7.To serve, spoon the labneh onto a plate and sprinkle the spiced nuts on top. Drizzle with olive oil and garnish with fresh herbs, if desired.
• STEP 8.Serve the creamy labneh with spiced nuts as a dip with pita bread or as a spread on crackers. Enjoy!

Cooking Tips

• Make sure to use full-fat yogurt for the labneh to achieve a creamy texture.
• You can customize the spice mixture for the nuts according to your preference. Add more or less of the spices to suit your taste.
• Store any leftover labneh in an airtight container in the refrigerator for up to 5 days.
• The spiced nuts can be made in advance and stored in an airtight container at room temperature for up to 1 week.

Storage and Serving

• Store any leftover labneh in an airtight container in the refrigerator for up to 5 days.
• The spiced nuts can be made in advance and stored in an airtight container at room temperature for up to 1 week.
• Serve the creamy labneh with spiced nuts as a dip with pita bread or as a spread on crackers.