Homemade Labneh With Scallion Oil

An unbelievably delicious dip that makes you feel like the most experienced of hosts, complete with bragging rights that you made the labneh yourself. I promise it’s easier than you think. This is the perfect thing to serve as an appetiser with a variety of crudite, crackers and various dippers, that has a little more pizazz that the standard hummus and cheeses.

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Step 1

To make the labneh (you will need to do this the day before), scoop yoghurt into a muslin cloth and tie together like a sack, ensuring the yoghurt is completely enclosed. Tie the sack to a wooden spoon and place this in a tall container, or place it over a sieve and a large bowl. It must be suspended in the air, with about 3-4 cm of room below to catch the liquid.

Step 2

Place in the fridge and leave overnight.

Step 3

The next day, discard the liquid and spoon the labneh into a container. Add sea salt and lemon juice.

Step 4

To make the scallion oil, heat the oil in a shallow pan over a medium heat. Add in the spring onion, coriander stems and chilli flakes and cook, stirring occasionally for 3-4 minutes or until the onions start to sizzle and brown. Remove from the heat just before they get too dark and transfer to a bowl.

Step 5

Serve the labneh with the oil drizzled on top.

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