Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, garlic pepper labneh. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Enjoy labneh, a thick, tangy Middle Eastern yogurt, seasoned simply with crushed red pepper, black pepper and garlic, then topped with some herbs and a drizzle of good olive oil. Enjoy labneh, a thick, tangy Middle Eastern yoghurt, seasoned simply with Crushed Chilli, Black Pepper and Garlic, then topped with some herbs and a drizzle of good olive oil. Preparation Mix labneh with the Black Pepper, Chillies and Garlic Granules in small bowl until well blended. Drizzle with olive oil and sprinkle with Coriander Leaf.
Garlic Pepper Labneh is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Garlic Pepper Labneh is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have garlic pepper labneh using 6 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Garlic Pepper Labneh:
- Make ready 400 gm yoghurt
- Get 3-4 garlic cloves
- Get 1/4 tsp black pepper powder
- Prepare to taste salt
- Take 2-3 tbsp olive oil
- Get 1 spring mint leaves to garnish
Hope you are onto to your 'January' healthy eating resolutions! While I can almost never make resolutions, I plan to work out (sorely lazy at it). It's the labneh that I'd tout—my thick, luscious, and often homemade Lebanese condiment of choice. I use fresh garlic but I also like to substitute toasty granulated garlic powder, with no apologies.
Instructions to make Garlic Pepper Labneh:
- Pour the yoghurt in a cheese cloth and place it on a strainer. Keep a bowl underneath and fold up the ends of the cheese cloth. Refrigerate it for 24 hours. The thick strained yoghurt is used in the recipe.
- Roast the garlic on an open flame and mash it well. In a bowl, mix the strained yoghurt, garlic, salt and pepper powder until well blended.
- Garnish with mint and a drizzle of olive oil. Enjoy as a dip with Khubz (Arabic Bread), veggie crudites, bread sticks or bread croutons. It can also be served as a spread on sandwiches or parathas.
It's the labneh that I'd tout—my thick, luscious, and often homemade Lebanese condiment of choice. I use fresh garlic but I also like to substitute toasty granulated garlic powder, with no apologies. Labneh is such an integral part of the Lebanese table for breakfast, it is sometimes easy to overlook other ways to use it. Top with the finished lentils and farro and fried eggs. Arrange roasted beets and fennel over, then spoon dressing over.
So that is going to wrap it up with this special food garlic pepper labneh recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
