Noreen Wasti's Loaded Labneh

We could watch Noreen Wasti create a mezze plate on instagram all day.  Even better than watching though, is eating one!

It's worth the effort to make your own labneh.  Saying "effort" is actually inaccurate, because labneh is so easy to make and only requires a few minutes of active, hands-on time. 

All you need is a 32 oz tub of full fat Greek yogurt, salt, strainer, cheesecloth, and bowl.  Follow Yotam Ottolenghi's tutorial here!

After your your creamy, spreadable, amazingly delicious labneh is ready, you can channel your inner Noreen and make an edible masterpiece with these three recipe ideas:

Yoğurtlu Semizotu (Labneh with Purslane and Garlic)

Semizotu is a traditional Turkish dip.  You can often find purslane at the farmers market, but if you can't, spinach is a good sub.  

INGREDIENTS (for a crowd)

• 2 cups of labneh
• 1/2 cup purslane (or spinach), chopped and some whole for garnish
• 1 clove of grated garlic
• Good squeeze of lemon
• Aleppo pepper to taste
• Handful of edible flowers
• 1/4 cup toasted pine nuts
• Olive oil
• Flaky salt

METHOD

1. Fold chopped purslane, garlic, and lemon into labneh. 
2. Transfer to serving bowl.
3. Top with Aleppo pepper, then olive oil.
4. Make a crown with toasted pine nuts first, then purslane, and edible flowers.  
5. Sprinkle flaky sea salt over everything and serve with flatbread, crudités, beans, etc!

Blistered Eggplant and Zucchini Labneh

INGREDIENTS

• 2 cups of labneh
• 1 cup of blistered zucchini and eggplant flesh
• 1 clove of grated garlic
• Good squeeze of lemon
• Aleppo pepper to taste
• 3 tablespoons of chopped mint and parsley
• Pickled peppers or onions
• Rose petals and/or microgreens
• Olive oil
• Flaky salt

METHOD

1. Blister the zucchini and eggplant under a broiler or in a skillet until skin is black and charred.  Let cool and then scoop out flesh, trying to avoid the seeds.
2. Roughly chop the veggie flesh and fold into the labneh.  Add grated garlic and mix.
3. Transfer to a serving bowl and squeeze lemon over the top, followed by Aleppo pepper, the chopped herbs, and flaky salt. 
4. Arrange pickled peppers or onions on the side and sprinkle microgreens and rose petals on top. 
5. Serve along side grilled meats, rice dish, or flat bread. 

Labneh & Parathas

Parathas are a flaky, layered, and irresistible flatbread from Southeast Asia. You can make them from scratch or pick some up from an Indian restaurant or Asian grocery store.  These are meant to be eaten with your hands, like a sandwich or taco.

INGREDIENTS

• Parathas (1 or 2 per person)
• 1/4 cup or so Labneh per person
• 2 Thinly sliced cucumbers
• 1 small thinly sliced shallot
• 1 thinly sliced serrano pepper
• 1 tbsp of pickled radishes (or onions)
• Handful of cilantro and microgreens
• Chili oil 
• Aleppo pepper
•  Flaky Salt

METHOD

1. Prepare parathas according to instructions.
2.  Smear labneh on one half of the paratha.
3. On the straight line of the labneh (in the center), scatter cucumbers, shallots, pickles, cilantro and microgreens. 
4. Drizzle chili oil over everything as well as flaky salt and Aleppo pepper.
5. Enjoy!

You can swoon over all of Noreen's dishes on Instagram at @noreenwasti 💕