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Herb Labneh

We love Herb Labneh with Slow Roasted Tomatoes and Pickled Red Onions. It is a perfect starter…………

Or……….. because Labneh will last several days in the refrigerator, spread over pitas, pile on some grilled steak and you have a lovely light dinner on a hot summer day. Steak Pita’s with Herb Labneh.

Course Side Dish
Cuisine Middle Eastern
Keyword Feta Cheese, Garlic, Greek Yogurt, Lemon Juice, Oregano, Parsley

Ingredients

  • 1 cup (225 gr) Liberte Greek Yogurt (6 CHO/3/4 cup/175 GR) 175 GR STRAINED 7.65 CHO
  • 1/8 tsp. garlic, minced 0 CHO
  • ¼ cup (30 gr) Feta 0 CHO
  • ¼ cup (5 gr) parsley, roughly chopped 0 CHO
  • 1 TBSP (2 gr) oregano, chopped 0 CHO
  • 1 TBSP olive oil 0 CHO
  • ½ TBSP lemon juice 0 CHO
  • Salt and pepper to taste 0 CHO

TOTAL CHO 7.65 CHO

  • TOTAL WEIGHT 220 GRAMS
  • 7.65 CHO DIVIDED BY 220 GRAMS = .034CHO/GRAM
  • 1 TBSP = 15 GRAMS (.034 CHO x 15 GR) .51 CHO/TBSP
  • ¼ CUP = 4 TBSP (.51 CHO x 4) 2.04 CHO/1/4 CUP
  • ¼ CUP = 60 GRAMS

Instructions

  1. Place yogurt on cheesecloth or a paper towel in a sieve, set over a bowl. Cover the yogurt with plastic wrap and set in the refrigerator for a minimum of 24 hours.

Plain Labneh

  1. Remove yogurt from the refrigerator and discard any liquid in the dish. At this stage Plain Labneh is .043 CHO/GRAM. (7.65 CHO and 175 GRAMS STRAINED).
  2. Add spices or drizzle with olive oil.

Herb Labneh

  1. Place Labneh, garlic, spices and herbs in a small food processor and process for 3 minutes until the Labneh is fairly smooth with no big herb chunks.
  2. Layer in a serving dish and top with any of your favourites. One way we serve Labneh is with Slow Roasted Tomatoes and Pickled Onions or with Steak Pita’s and Herb Labneh.