Thyme and Sesame Labneh with Radish Mezze
Photography Aaron McLean.
Adding aromatics to yoghurt before straining it ensures the flavours are well infused to make a rich, unctuous dip.
Serves: 6
INGREDIENTS
Thyme and Sesame Labneh
3 cups thick plain yoghurt
1 tablespoon chopped thyme leaves
1 tablespoon sesame oil
2 cloves garlic, crushed
1 teaspoon sea salt
Radish Mezze
1 bunch radishes, topped and tailed
½ cup diced cucumber
2 spring onions, thinly sliced
2 tablespoons lime juice
2 tablespoons olive oil
small handful mint, chopped
sea salt and ground pepper
METHOD
Thyme and Sesame Labneh
Place a medium sieve over a bowl so it rests on the rim of the bowl and has enough depth at the bottom to drain the liquid without touching the base of the sieve.
Line the sieve with a double layer of damp muslin, leaving the edges overhanging the side of the bowl.
Stir the yoghurt, thyme, sesame oil, garlic and salt together and pour into the sieve. Fold the muslin lightly back over the yoghurt then cover with plastic wrap.
Place in the fridge for at least 12 hours, during which time a lot of liquid will drain out of the yoghurt. The longer it drains the thicker the labneh will be.
Spoon the drained yoghurt into a shallow serving bowl, swirling it with the back of a spoon and drizzle with olive oil. Serve with the Radish Mezze and crisp flatbreads or crackers.
Radish Mezze
Thinly slice half of the radishes and cut the remaining into small dice. Combine in a bowl with all the remaining ingredients and season well, to taste.
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