99. Middle Eastern inspired appetizer with labneh and dukkah

Gorgeous rich labneh with spicy dukkah, thyme infused olives, fresh herbs and fresh pomegranate

This recipe was made for those warm summer nights al fresco. Most of this recipe is just assembly and imagination.

Dukkah is a magical blend of Middle Eastern spices and nuts toasted then, all ground together to make an earthy, savoury topping. Dukkah is often used as a topping for meat, roasted vegetables or even a salad topper.

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This recipe uses dukkah as a topper for an appetizer for a gorgeous tangy labneh accompanied by fresh herbs, pomegranate seeds and few olives and pita bread to dunk and mop. Dukkah comes in any consistency you like. Some dukkahs are powdery, and some are coarse and crunchy. Dukkah can be used as a topper for salad, rub on meat, or top roasted vegetables with it! In this recipe, it’s paired with thick, tangy labneh, vibrant flavourful herbs. 

I prefer dukkah with some texture and crunch as in this recipe. Time in the blender will dictate the consistency of the dukkah. A couple intermittent pulses or pops with the blender/grinder/processor will give you the desired crunchy blend for this plate.

This recipe is your blueprint, the finishes and toppings are up to you. Other than some spices and nuts toasted in a dry pan, then tossed in a blender, there is no actual cooking involved to prepare this recipe. The recipe I am sharing is a particularly delicious variation of the blueprint. Once you have the labneh prepared and have toasted your spices, a bit of grinding and the dukkah is ready. The flavour profile can evolve to suit your imagination and taste. This recipe makes roughly 3/4 cup and, any leftover may be stored in the freezer in a sealed bag or container.

Dukkah spice blend

2 Tbsp almonds
2 Tbsp walnuts
2 Tbsp pistachios
2 Tbsp sesame seeds
2 tsp coriander seed
2 tsp fennel seed
2 tsp cumin seed
1 tsp sumac 
1 tsp tsp salt and pepper

For the platter assembly

1 cup labneh - full recipe for homemade labneh is at the end of this recipe.

1/2 cup olives - I used thyme infused olives I purchased from a Mid-East grocers

1 Tbsp chives - finely chopped
2 Tbsps extra virgin olive oil - to drizzle, more to taste
3 - 4 Tbsp dukkah spice blend
1/2 lemon zested
1 Tbsp fresh parsley - finely chopped
1 Tbsp fresh mint - finely chopped - I used Persian mint

pita bread or bread of choice - ideally warmed up and cut into pieces for dunking/mopping

Method

I normally would suggest dry pan roasting/toasting your nuts and seeds individually but, I have tested the combinations suggested in the directions and, I have not had any issues with burning or uneven toasting.

1. Heat a dry pan to a medium. Add the almonds, pistachios, walnuts. Cook until toasted and fragrant, about 3 minutes, stirring and shaking the pan frequently. Be mindful as you want the nuts toasted not burned, a couple of seconds is all it takes to burn! Transfer mixture immediately to a small blender, food processor or coffee grinder and pulse several times until a very coarse texture is realized. Don’t overly process at this stage as there will be more blending after the spices are added. I used a coffee grinder in batches.

   

   

2. To toast the spices, add the cumin, fennel, sesame and coriander seeds to a pan (medium heat) stir constantly until toasted and fragrant, about 2 minutes. Transfer mixture to blender with nuts.

3. Add the salt, pepper and sumac to the blended mix and combine. The dukkah is now ready.

   

4. Finely chop the fresh herbs. I like to keep the mint leaf intact but that is up to your preference. Prepare the olives and pomegranate for plating.

   

   

5. On a plate or shallow bowl, spread the labneh and drizzle with olive oil. Top with dukkah, olives, pomegranate seeds, and fresh herbs. Serve with warmed pita or bread of your choice. Dive in!

   

   

   

Labneh recipe - 3 ingredients

1 large container of plain yogurt (1 kg)*

2 tsp sea salt

2 Tbsps extra virgin olive oil

• *TIP: Use plain Greek yogurt. The Greek yogurt takes less time to strain out the liquid.

Method

1. Add the salt directly to the container of plain yogurt and stir very well.

2. Line a strainer perched over a bowl with cheesecloth, a pillow case or some paper towels. For illustrative purposes I used paper towels.

3. Add the yogurt and fold over the top of the paper towels. Place in the fridge overnight or, a few hours.

4. Once the liquid has been drained, place the labneh into a bowl (or back in its original container) and add 2 Tbsps of olive oil. Stir well until completely combined. Taste, adjust salt to taste. The labneh is now ready to be plated and used.

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That’s it!

Serve and enjoy!