Sumac & Mint Labne
Making labne is so easy, and the flavouring possibilities are endless. We’ve used Aleppo pepper, sumac and mint here, but our Greek Seasoning, Turkish Spice Blend, Kebab mix, Za’atar, Zalt or Dukkah would all work well too.
Prep Time:
5 mins
Cook Time:
24 hours
Total Time:
24 hours 5 mins
Yield:
12 Serves 1x
Category:
Miscellaneous
Cuisine:
Middle Eastern
Scale
Ingredients
- 500g full-fat Greek yoghurt
- 1/2 tsp salt
- 1 piece muslin
- 1 tsp Aleppo pepper
- 2 tsp Herbie’s Green Spearmint
- 3 tsp Herbie’s Sumac
- 2 tbsp extra virgin olive oil
Instructions
- Line a sieve with muslin over a bowl, and place yoghurt and salt inside. Fold over muslin to cover yoghurt then weigh down with something heavy. Refrigerate overnight to allow all the liquid to drain from yoghurt.
- Mix Aleppo pepper, mint and sumac in a mortar and pestle and grind gently to combine.
- Take a spoon of the drained yoghurt and shape into a ball, then roll in spice mixture; repeat to use all the yoghurt, then pour over olive oil over the labne balls.
- Store in an airtight container in the fridge for up to one week.
Find it online: https://www.herbies.com.au/recipes/sumac-mint-labne/
