Labneh, Herb, and Cucumber Tartine Recipe
Daily Value: 14%
|Folic Acid (B9)||103µg||26%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
Commonly used in Middle Eastern cooking, labneh is a cheese-like type of strained yogurt. You can can easily prepare a version of it at home — spread it on bread instead of cream cheese.
- 2/3 cup labneh*
- 2 slices sourdough bread
- 1/4 cucumber, sliced thinly and then cut into matchsticks
- 8 mint leaves, chopped finely
- 1 tablespoon cilantro leaves
- 4 cherry tomatoes, cut into chunks
- Sea salt and freshly ground black pepper, to taste
Spread the labneh on the bread. Top with the cucumber, mint, and cilantro, then divide the tomato pieces between the 2 portions. Season with salt and pepper, to taste, and serve immediately.
Adapted from "Le Pain Quotidien Cookbook" by Alain Coumont and Jean Pierre-Gabriel (Octopus Publishing, 2013)Servings: 2
Cuisine: Middle Eastern
Notes and Substitutions:
*Note: If you can't find labneh, you can make a version of the strained yogurt yourself. Simply line a strainer or sieve with muslin or cheesecloth and place over a small bowl. Pour 1 cup plain yogurt with a 3.5 percent fat content into the lined strainer, bring together the edges of the cloth to form a bundle, and tie it with string. Drain in the refrigerator for at least 12 hours, but ideally overnight.
Squeeze the bundle every few hours to get rid of the excess liquid, then squeeze again tightly before using.