Roasted Cauliflower on homemade Labneh
Pane-Bistecca
Roasted cauliflower on homemade labneh is a dish from Turkey.
What is Labneh?
Labneh is often referred to as “yogurt cheese.” It has a thick consistency, similar to cream cheese, and a flavor that falls somewhere between cream cheese and yogurt. Although it is made in the same way as yogurt, labneh is traditionally made from goat’s milk and drained for a longer period, giving it that thick, spreadable consistency—ideal for scooping with a spoon and forming swirls.
Labneh has been known since at least the Middle Ages. Kitab al-Tabikh is the oldest known Arabic cookbook, and it contains references to countless types of dairy byproducts such as yogurt, cheese, labneh, jameed, and more. Basically, this variety has existed ever since people learned to ferment milk into yogurt.
How does labneh differ from other dairy products? Aside from being strained more thoroughly than other yogurts, the second key difference is that labneh is salted and significantly tangier.
I made labneh myself from yogurt and served it as a base for roasted cauliflower. It tasted great.
What is Labneh?
Labneh is often referred to as “yogurt cheese.” It has a thick consistency, similar to cream cheese, and a flavor that falls somewhere between cream cheese and yogurt. Although it is made in the same way as yogurt, labneh is traditionally made from goat’s milk and drained for a longer period, giving it that thick, spreadable consistency—ideal for scooping with a spoon and forming swirls.
Labneh has been known since at least the Middle Ages. Kitab al-Tabikh is the oldest known Arabic cookbook, and it contains references to countless types of dairy byproducts such as yogurt, cheese, labneh, jameed, and more. Basically, this variety has existed ever since people learned to ferment milk into yogurt.
How does labneh differ from other dairy products? Aside from being strained more thoroughly than other yogurts, the second key difference is that labneh is salted and significantly tangier.
I made labneh myself from yogurt and served it as a base for roasted cauliflower. It tasted great.
Ingredients
Labneh:
500 g Full Fat Yogurt
1 tsp Salt
1 tbsp Dill, chopped
1 tbsp Parsley, chopped
1 tbsp Chive, chopped
1 tbsp Mint, chopped
Salt and Pepper
Juice of 1 Lemon
2 medium size Cauliflower
Salt and Pepper
Chili
Paprika
Rosemary
Cumin
Olive Oil
Labneh Mixture:
Cauliflower:
Instructions
1
Step 1
For the labneh, line a strainer with cheesecloth and hang it over a bowl. Mix the yogurt with the salt and place it in the cheesecloth. Fold the cloth over the top. Let it drain in the refrigerator overnight. If stored in an airtight container, it will keep in the refrigerator for up to 2 weeks. Use it as spread or dip.
2
Step 2
For our recipe, mix in all the herbs, spices, and lemon juice.
3
Step 3
Meanwhile, wash the cauliflower and separate into florets. Place on a baking sheet and sprinkle with spices and olive oil. Roast in the oven at 180°C for 30–40 minutes, depending on the size of the florets.
4
Step 4
Spread the labneh onto a large plate and decorate with indentations if desired. Sprinkle with a little chive to taste.
5
Step 5
Place the roasted cauliflower on top of the labneh, drizzle with a little olive oil, and serve hot.
Notes
More Turkish Recipes.
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