Ingredients
Dukkah
Method
- Mix the salt and yoghurt together then place over a strainer lined with a muslin cloth or paper towel.
- Place the strainer over a bowl and cover. Leave in the fridge overnight or a minimum of 5-6 hours.
- In a dry pan over medium heat, toast the coriander, cumin, fennel seeds and toss regularly for 2-3 minutes until fragrant.
- Add spices in a small food processor and pulse for a few seconds until spices are ground.
- Add the almonds, pistachios, sesame seed, cayenne pepper and a generous pinch of salt. Pulse again until you have a coarse mixture.
- To serve, turn strained yoghurt onto a serving platter removing the muslin. Sprinkle dukkah over the labneh and a drizzle of olive oil on top. Serve with warm flatbread.
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