Labneh and Harissa
 
Labneh is a wonderful, salted yogurt dip from the middle east. It’s rich, thick and delicious. You can also make it with fat free Greek yogurt for a healthier version. I have severed it with a nice harissa paste, which makes a perfect contrast in flavours. Flatbreads are the perfect thing to dip into this yummy dip.
 
Ingredients
300g Greek yogurt
2 tsp salt
2 tbsp Rose harissa paste
1 handful fresh mint leaves
1/2 pomegranate
1 tbsp sesame seeds
For the flatbread recipe
400g Self raising flour
1 tsp Baking powder
1 tsp Salt
1 tbsp nigella seeds
1 tbsp coriander seeds 240ml Beer (approx)
1 tbsp olive oil
 
Here’s how:
Stir the salt into the yogurt and spoon into a sieve.
Place the sieve over a bowl and put to one side. The salt will draw out the extra moisture.
Meanwhile to make the flatbread breads, place the flour, salt, baking powder and spices into a mixing bowl and blend together.
Make a well in the middle of the flour and pour in the beer and oil.
Mix the dough together until it forms a soft dough, then transfer to a clean work top lightly dusted with only a teaspoon of flour.
Knead the dough for 1 minute then divide into 8 portions.
Roll the flatbreads out into 1cm thick round bases.
Pre heat a large non stick frying pan and cook each flatbread for 2-3 minutes on both sides until golden and air pockets form in the dough as they cook.
Repeat the process until you have cooked all the flatbreads and keep them warm in the oven if you are serving straight away, if not 10 minutes in the oven before serving will be fine.
To finish the labneh, spread the now thick yoghurt out onto a plate and make a well in the middle.
Spoon the Harissa paste into the centre of the labneh and drizzle with extra virgin olive oil.
Scatter over the sesame and Pomegranate seeds along with some freshly picked mint from the garden.
 
Recipe by Peter Sidwell