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Labneh With Dukkah

Labneh With Dukkah

  • 4 Serves
  • 15 minutes

Enjoy a delicious labneh dip this Ramadan with our 15-minute recipe. Perfect for sharing!



500g natural Greek yoghurt
1/4 tsp salt
1/2 tsp coriander seeds
1/2 tsp cumin
1 tsp fennel seeds
2 tbsp almonds, toasted
2 tbsp pistachios, toasted
3 tbsp sesame seeds, toasted
1/4 tsp cayenne pepper
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  1. Mix the salt and yoghurt together then place over a strainer lined with a muslin cloth or paper towel.
  2. Place the strainer over a bowl and cover. Leave in the fridge overnight or a minimum of 5-6 hours.
  3. In a dry pan over medium heat, toast the coriander, cumin, fennel seeds and toss regularly for 2-3 minutes until fragrant.
  4. Add spices in a small food processor and pulse for a few seconds until spices are ground.
  5. Add the almonds, pistachios, sesame seed, cayenne pepper and a generous pinch of salt. Pulse again until you have a coarse mixture.
  6. 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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