Tenina.com's Marinated Labneh Dip



  1. Create the labneh a day before you need to serve this dip.

  2. Place the yoghurt into the cloth and tie up in the shape of a large mozzarella ball. Hang this over a container to catch the whey if you wish to keep it. (see note)

  3. When the labneh is quite thick, (at least 24 hours), unmould from the cloth and place into a large bowl. Set aside.

  4. Place garlic, salt, chilli flakes and peppercorns into the Thermomix bowl and blend 3 sec/speed 5.

  5. Stir the spice mix through labneh by hand, give it a taste and add EVOO if needed to loosen it up. This will depend on how long you let the labneh hang for.

  6. Swirl into a flat plate or serving bowl and drizzle with EVOO, add the hebs, tomatoes, a drizzle of lemon juice and the seeds before serving with lavosh or crispbreads of choice.

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