I served this delicious Moroccan dip as part of a Middle-Eastern
Mezze. This mezze consisted
of toasted pita chips, sliced crusty bread, Spiced Labneh (Yoghurt Cheese),
Honey Spiced Eggplant, Taktouka Salad, Couscous Salad, Moroccan Olives
and Harissa. The star of the meal was a chicken
This is a very easy to make ahead appetizer recipe. All of the ingredients
are readily available - except for the spice Sumac. I happen to have Sumac
in my pantry because I cook quite a bit of Middle Eastern food. Sumac
has a tart sour lemon taste. If you don't have Sumac you can substitute
lemon zest and paprika. This dip can be made vegetarian if you use a soy
yogurt. This recipe is proof that a vegetarian dip can be flavorful!
Spiced Labneh - Moroccan Yogurt Dip
750 ml plain yogurt
(low fat or regular) - Greek yogurt works well
1 teaspoon ground cumin
1 teaspoon dried mint
1 teaspoon sumac - substitute zest of 1 lemon & 1/2 teaspoon paprika
Pinch ground cayenne pepper
1 teaspoon sea salt
1/2 teaspoon black pepper
Olive oil for garnish
Fresh mint, roughly chopped, for garnish
Fresh coriander, roughly chopped, for garnish
Line a colander with cheese cloth or 2 layers strong paper towels. Spoon
yogurt in colander.
Place colander into
large bowl to catch liquid that drains and place in refrigerator at least
8 hours, overnight is better.
Move the drained yogurt into a large bowl. It should be quite firm. Discard
Mix in the herbs and spices, salt and pepper.
Spoon yogurt into serving dish. Just before serving drizzle with olive
oil, garnish with fresh mint and coriander.
Cook's Tips: This is best served cold freshly made and cold