Sweet Cicely and Wild Thyme Crusted Labnah Recipe

Origin: Lebanon Period: Traditional

Labnah is a classic Lebanese yoghurt accompaniment that can pretty much be flavoured with anything. It can also be served as a dip or sauce. This recipe uses wild thyme which is much milder than it's garden relative. If you can't find wild thyme, garden thyme will do, just reduce the quantities appropriately.

Ingredients

500g natural yoghurt
1 tbsp sweet cicely seeds (or fennel seeds), crushed
1 tbsp toasted sesame seeds
4 tbsp fresh wild thyme leaves, very finely chopped
1 tsp freshly-grated lemon zest
1/2 tsp sumac (double the lemon zest if not available)
4 tbsp extra virgin olive oil

Sweet Cicely and Wild Thyme Crusted Labnah Preparation:

Method:

Line a sieve with muslin and place the yoghurt in this to drain into a bowl. Cover the resultant thickened yoghurt with clingfilm and place in the fridge over night (in the sieve); you will have about 250g left.

The following day combine the sweet cicely seeds, sesame seeds, thyme, lemon zest and sumac in a bowl. Carefully turn out the cooled labnah onto a plate, making sure it keeps its rounded shape, then drizzle the olive oil over the top and sprinkle the seed mixture over the top.

Serve with pitta bread or herbed focaccia.

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