Drizzle za'atar oil
over labneh mixture and serve with warm pita.
Served
over labneh and topped with grated tomatoes, this Israeli recipe is a filling vegetable main that is sure to wow everyone at the dinner table.
Not exact matches
Break the
labneh into lumps and scatter them
over the tomatoes.
Arrange
labneh balls
over the top and place a small jar of the leftover herb vinaigrette.
Eat it as is,
over greens, as a lettuce wrap with some hummus or tahini dressing, or on top of avocado or
labneh toast!
Spoon
labneh mixture onto a platter and arrange eggplant and onion mixture
over.
If you can't find
labneh, use full - fat Greek yogurt, and thicken it by letting it sit in a strainer set
over a measuring cup for an hour or two.
Spread some
labneh on each plate and divide eggplants
over top.
A loose chimichurri is great drizzled
over hearty vegetarian mains like tofu, and a thick and spreadable
labneh sauce makes a great bed for more tender veggies, like grilled eggplant.
(If using store - bought
labneh, skip to step) Line a fine - mesh sieve with 2 layers of cheesecloth (allowing extra to drape
over sieve); place sieve
over a deep bowl or large (8 - cup) liquid measure.