Mediterranean Labneh Plate
Check out recipes posted every Friday from our chefs! Today's recipe by Estero, Florida's Executive Chef, Lauren Simon!
Ingredients
- 1 pint Plain Whole Milk Greek Yogurt
- 1 tbsp Salt
- Baby Carrots
- Olive Oil
- 1 Fresh Cucumber sliced
- 1/2 cup Olives of choice
- Pita Bread
- Fresh Pomegranate Perils
- 1 tbsp Ras el Hout
Instructions
Directions
- Line a strainer with cheesecloth. Stir the tablespoon of salt into the yogurt and place in the cheesecloth lined strainer. Strain the yogurt overnight in the fridge. This will turn the yogurt into a soft ‘cheese’ similar to a cream cheese.
- Preheat the oven to 425 degrees and place a sheet plan in the oven to preheat. Toss the carrots with olive oil, salt and pepper. Carefully transfer the carrots to the preheated sheet pan and roast until tender and beginning to brown, about 6-7 minutes. Allow carrots to cool.
Assembly
- Smear a dollop of the strained yogurt onto a plate and surround with roasted baby carrots, cucumber slices, olives and pomegranate. Sprinkle with Ras el Hanout and serve with pita bread.
Tried this recipe?Let us know how it was!
