A great dip for your drinks board: labneh with spicy pumpkin and lentils. Especially flavorful, creamy and perfect for the holidays!
Labneh with spicy pumpkin and lentils
10 minutes
What is labneh?
Labneh is a traditional dairy spread popular in Middle Eastern and Levant cuisine, particularly in countries such as Lebanon, Syria, and Palestine. It is made by draining yogurt, removing the excess moisture and leaving a thick, creamy substance that resembles a combination of Greek yogurt and soft cheese. This process can vary from a few hours to as much as 24 hours, depending on how firm one wants the labneh to be.
The origins of labneh go way back into Middle Eastern history, where dairy products have been an important part of the diet for centuries. Labneh is often served as a dip or spread, for example, drizzled with olive oil and spices such as za'atar. It can also be used as a base for savory or sweet dishes and is loved for its mild, slightly sour taste and versatility.
Labneh is not only delicious but also nutritious, as it is rich in protein, probiotics and calcium. It is often eaten with flatbread or pita, and can be served with fresh vegetables or fruit. Because of its simplicity and fresh taste, labneh is popular in both traditional meals and modern fusion dishes worldwide.
Labneh with spicy pumpkin and lentils
The possibilities for "topping" labneh are endless, but this version with pumpkin and lentils is fantastic. It gives more body and texture to the dish and what's more, it really becomes a picture. Combining labneh with spicy pumpkin and lentils in a spicy tomato sauce creates a wonderful contrast of flavors and textures. The creamy, mild labneh softens the spicy and earthy notes of the pumpkin and lentils, while the spicy tomato sauce provides a rich, savory base. The sweetness of the pumpkin and the firm bite of the lentils beautifully complement the fresh acidity of the labneh. This combination offers a balance of creamy, spicy, and savory, making each bite full of flavor sensations that feel both nutritious and satisfying.
Looking for more inspiration for dips? How about this loaded hummus with mango!
What you need:
500 gr Greek yogurt
200 gr pumpkin in cubes
1 tsp chili flakes
1 tsp sesame seeds
fresh cilantro to taste
pepper and sea salt
crackers or baguettes for dipping
1 plate
What to do:
1
Mix the yogurt with 1/2 tsp sea salt, then place in a clean tea towel. Wrap tightly and place in a colander. Place the colander on a pan and squeeze out some of the liquid. Now let drain further for 2 hours.
2
Preheat the oven to 200 degrees and line a baking sheet with baking paper. Spread the pumpkin cubes on the baking sheet and sprinkle with pepper, salt chili flakes and olive oil. Mix well and slide into the oven for 20 minutes.
3
Divide the labneh among a plate and garnish with the pumpkin, lentils, extra chili flakes, sesame seeds and olive oil.
4
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
