Lebneh with Date Relish

Author Notes: A sweet & savory spread for flatbread. Enjoy as an appetizer, simple lunch or part of a mezze platter. —Elizabeth Wadham
Serves 4
Lebneh
-
2
cups whole milk greek yogurt
Date Relish
-
3/4
cup pitted dates, sliced lengthwise
-
1/4
cup chopped parsley
-
2
tablespoons lemon juice
-
2
tablespoons extra virgin olive oil
-
1/4
teaspoon coarse crystal salt, such as maldon
- Drain yogurt in cheesecloth-lined strainer for 12-24 hours. You will have a soft cheese that holds its shape.
- Mix sliced dates, parsley, lemon, olive oil, & salt. Spoon date relish over lebneh and serve with flatbread or crackers.
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