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Labneh with Seasoned Lamb Mince

Labneh with Seasoned Lamb Mince



4 cups of full-fat yoghurt (makes 2 cups of labneh)

1 teaspoon of salt

Splash lemon juice


Lamb Mince Garnish

300g minced lamb

20g olive oil

1 red chilli chopped

2 garlic cloves crushed

20g coriander root chopped

1 tsp ground cumin

1 tsp ground coriander

1 tsp sumac powder

1g kashmiri chilli powder

50g toasted pinenuts

50g soaked currents

Salt and pepper

Pomegranate seeds to garnish

Mint and coriander leaves to garnish

Pomegranate molasses to drizzle



For Labneh

  1. Stir salt into yoghurt and mix well
  2. Place a strainer over a mixing bowl, and then place a clean tea towel over the strainer and bowl. Then pour the yoghurt salt mixture into the tea towel. Fold the tea towel over so the mixture is covered, and then place in the fridge for 24 hours.
  3. After 24 hours, check to see if the labneh is as thick as you would like (generally a dip consistency), and then pour out the whey from the bowl.
  4. Use a spoon to spread the dip on a board or plate in a circular motion, and set aside.

For the Lamb Garnish
1. In a medium pan heat the oil and add the lamb mince and stir until cooked.

  1. Remove from the pan. Heat a little more oil and add garlic, coriander root and chilli.
  2. Add the lamb back into the pan and season with salt and pepper. Add cumin, sumac, kashmiri chilli, and season to taste.
  3. Grab your prepared labneh and the spoon over the lamb mixture on top. Sprinkle pine nuts, pomegranate seeds, currants, chopped coriander, and mint over the lamb and labneh. Drizzle olive oil and pomegranate molasses over the dish, and serve with toasted pita bread or Turkish bread.
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