Make the labneh 3 to 5 days
before. Line a sieve with
cheesecloth, leaving some cloth
hanging over the edges.
Put the yoghurt in a bowl and
whisk in the salt, then transfer to
the lined sieve and suspend over
a large bowl to catch the whey.
Labneh is usually ready between
12 and 48 hours, depending on the texture you prefer, but
this needs to hang for 3-5 days
until it is dry enough to break off a piece.
When ready to serve, take a 25g piece and roll into a ball,
then gently roll in your chosen
coating, or make small batches
using different coatings. Serve
immediately as part of a
cheeseboard or as a snack.
To store, half-fill a small sterilised jar or container with
extra-virgin olive oil, then
gently place the balls in the jar,
ensuring the oil fully covers
them. They will keep for at least
1 month in the fridge.
Dukkah
Put the nigella seeds, salt flakes and sesame seeds in a bowl.
Lightly crush the hazelnuts in a
pestle and mortar, leaving them
a bit chunky if you like, then add
to the bowl. Blend the coriander
and cumin seeds in a spice
bowl and mix.
Store the mix in an airtight
container in the fridge for
up to 3 months.
Recipes and photography taken from Rumi: Food of Middle Eastern Appearance by Joseph Abboud, photography by Armelle Habib (Murdoch books, £18.99)
