Labne Dip With Pistachio Dukkah Recipe

Cooking Directions

• STEP 1.In a bowl, mix together labne, garlic, lemon juice, and olive oil until well combined.
• STEP 2.In a dry skillet, toast the pistachios and sesame seeds until fragrant and lightly browned.
• STEP 3.Transfer the toasted pistachios and sesame seeds to a mortar and pestle or a food processor. Add coriander, cumin, and salt. Grind or pulse until the mixture is coarsely ground.
• STEP 4.Spread the labne mixture onto a serving plate and sprinkle the pistachio dukkah on top.
• STEP 5.Serve the labne dip with pita bread or fresh vegetables for dipping.
• STEP 6.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to strain the labne overnight to achieve a thick and creamy consistency.
• You can adjust the amount of garlic and lemon juice according to your taste preference.
• Feel free to customize the dukkah by adding other spices or nuts like almonds or hazelnuts.

Storage and Serving

• Serve the labne dip immediately after preparing for the best flavor and texture.
• If you have any leftovers, store them in an airtight container in the refrigerator.
• Before serving leftovers, let the dip come to room temperature for about 10 minutes to soften.