Labneh with Olives & Sundried Tomatoes

Labneh: A thick, creamy yogurt cheese that is a staple in Middle Eastern cuisine.

Olives: Chopped for a briny, salty flavor that complements the creaminess of the labneh.

Sundried tomatoes: Adds a sweet and tangy flavor, best when packed in oil.

Olive oil: Drizzled on top to enhance the flavors and add a smooth texture.

Dried oregano: Sprinkled for a hint of earthy, herbal notes.

Salt: To taste, enhances all the flavors.

Black pepper: To taste, adds a bit of heat and depth.

When preparing sundried tomatoes, soak them in warm water for about 10 minutes if they are too dry. This will rehydrate them, making them easier to chop and mix into the labneh. Additionally, for a more robust flavor, consider using a mix of different types of olives, such as Kalamata and green olives. This will add depth and complexity to the dish.

• labneh - Substitute with Greek yogurt: Greek yogurt has a similar creamy texture and tangy flavor, making it a good alternative to labneh.

• labneh - Substitute with cream cheese: Cream cheese can provide a rich and creamy texture, though it is slightly less tangy than labneh.

• olives - Substitute with capers: Capers offer a briny and tangy flavor similar to olives, though they are smaller in size.

• olives - Substitute with pickled cucumbers: Pickled cucumbers provide a crunchy texture and a tangy flavor that can mimic the taste of olives.

• sundried tomatoes - Substitute with roasted red peppers: Roasted red peppers have a sweet and smoky flavor that can complement the dish similarly to sundried tomatoes.

• sundried tomatoes - Substitute with fresh cherry tomatoes: Fresh cherry tomatoes can add a burst of freshness and acidity, though they are less intense in flavor compared to sundried tomatoes.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits, making it a good alternative to olive oil.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and high smoke point, suitable for various culinary applications.

• dried oregano - Substitute with dried thyme: Dried thyme offers a similar earthy and slightly minty flavor that can replace oregano.

• dried oregano - Substitute with dried basil: Dried basil provides a sweet and aromatic flavor that can complement the dish in place of oregano.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also introduce a different depth of flavor.

• salt - Substitute with sea salt: Sea salt can provide a more nuanced and mineral-rich flavor compared to regular table salt.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor, though it is slightly milder and less pungent.

• black pepper - Substitute with cayenne pepper: Cayenne pepper can add a spicier kick, though it should be used sparingly to avoid overpowering the dish.

• To keep your labneh with olives and sundried tomatoes fresh, transfer it to an airtight container. This will help maintain its creamy texture and prevent it from absorbing other odors in the fridge.
• Store the container in the refrigerator. The dish will stay fresh for up to 5 days, making it a convenient option for meal prep or quick snacks.
• If you plan to enjoy it over a longer period, consider freezing. Place the labneh mixture in a freezer-safe container, leaving some space at the top for expansion.
• Label the container with the date to keep track of its freshness. Frozen labneh can last up to 2 months.
• When you're ready to use the frozen labneh, transfer it to the refrigerator to thaw overnight. This slow thawing process helps maintain its creamy consistency.
• After thawing, give it a good stir to reincorporate any separated liquids. If the texture seems slightly altered, a quick mix with a spoon or a whisk should bring it back to its original creaminess.
• Avoid refreezing labneh once it has been thawed, as this can affect its texture and flavor.
• For an extra burst of freshness, consider adding a drizzle of olive oil and a sprinkle of dried oregano just before serving, especially if the dish has been stored for a while.

• Microwave Method:

  1. Transfer the labneh mixture to a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 30-second intervals, stirring gently between each interval, until warmed through.
  4. Be cautious not to overheat, as labneh can become too runny.

• Stovetop Method:

  1. Place the labneh mixture in a small saucepan.
  2. Heat over low to medium heat, stirring frequently to ensure even warming.
  3. Once warmed to your desired temperature, remove from heat and serve immediately.
  4. Add a splash of olive oil if the mixture appears too thick.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Transfer the labneh mixture to an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes, checking occasionally to ensure it doesn’t overheat.
  5. Stir gently before serving.

• Double Boiler Method:

  1. Fill a pot with a couple of inches of water and bring to a simmer.
  2. Place a heatproof bowl with the labneh mixture over the pot, ensuring the bottom of the bowl doesn’t touch the water.
  3. Stir continuously until the mixture is warmed through.
  4. This method helps maintain the creamy texture without overheating.

• Room Temperature Method:

  1. If you prefer not to use heat, simply remove the labneh mixture from the refrigerator.
  2. Let it sit at room temperature for about 30 minutes to an hour.
  3. Stir well before serving to ensure even consistency.

• Mixing bowl: A large bowl used to combine the labneh, olives, and sundried tomatoes.

• Chopping board: A surface used for chopping the olives and sundried tomatoes.

• Chef's knife: A sharp knife used to chop the olives and sundried tomatoes.

• Measuring cups: Used to measure out the labneh and olives accurately.

• Measuring spoons: Used to measure the olive oil and dried oregano.

• Spoon: Used to mix the ingredients together.

• Serving dish: A dish to present the labneh mixture for serving.

• Plastic wrap: Used to cover the mixing bowl if refrigerating the mixture before serving.

Pre-chop ingredients: Chop the olives and sundried tomatoes in advance and store them in airtight containers.

Use store-bought labneh: Save time by using pre-made labneh instead of making it from scratch.

Batch preparation: Prepare a larger batch and store it in the fridge for quick use throughout the week.

Efficient mixing: Use a food processor to quickly combine all ingredients evenly.

Pre-measure spices: Measure out the oregano, salt, and pepper beforehand to streamline the process.