Prep 24 hrs
Cook 30 mins
I found this on Karen Martini's blog for ZWT9. I adjusted measurements from metric. Prep time is 'hanging' time. Labna is a fresh cheese made from hung yogurt. It’s so easy to make at home, and very tasty rolled in this dukkah spice blend. This Tunisian-style dukkah is divine, with a little warmth from the chili powder and an intriguing twist from the saffron and turmeric. You’ll never buy dukkah again once you’ve made your own. It keeps well in an air-tight container in the fridge but it won’t last long once you start scattering it on everything from scrambled or poached eggs to freshly cooked vegetables and pan-seared fish!
- 2 1⁄4 cups thick plain yogurt
- 1⁄2 cup canola oil
- 1⁄2 cup olive oil
- 1⁄3 cup pistachios, chopped
- 1⁄3 cup blanched almond, toasted and crushed
- 2 tablespoons sesame seeds
- 2 1⁄2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 2 teaspoons coriander seeds, lightly crushed
- 2 teaspoons nigella seeds
- 2 teaspoons caraway seeds
- 2 teaspoons turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon ground black pepper
- 1 pinch ground cardamom
- 1 pinch saffron thread
- bread, warmed (flatbread)
- Drain the yogurt in a fine sieve lined with a clean kitchen cloth for 24 hours in the refrigerator.
- Rub a little oil on your hands, and roll small spoonfuls of the yogurt into balls about the size of a large marble. Place in a flat-sided dish. Mix the canola and olive oils then pour the oil over the labna.
- Mix the dukkah ingredients in a bowl until well combined then place in an airtight container.
- To serve the labna, lift balls from the oil and drain well. Roll in dukkah and serve with bread, pickles, radishes and chilies.