How to make labneh and the most delicious pickled currants
served with roasted zucchini, lemon, mint & basil {NEW RECIPE}
How to make Labneh
Labneh could not be easier to make. It involves simply adding salt to yoghurt and straining that through a muslin cloth for 1 – 3 days. The longer you strain it, the thicker it gets.
I use 1 heaped teaspoon of fine table salt to 1 kg of yoghurt (low-fat, full-fat or double-cream Greek-style yoghurt - whatever you prefer). The higher the fat content, the more delicious it will be.
After mixing the salt and yoghurt and placing it in a muslin cloth, bring the sides up and tighten the cloth around the yoghurt.
Tie this to a wooden spoon suspended over a deep bowl or place it in a sieve over a bowl (I have a sieve without a handle, which makes this easier to fit in the fridge). The bowl should be deep enough so that when the liquid (whey) drips out, it will not touch the bottom of the cloth.
Place this in the fridge for 1 -3 days. Scoop the labneh out of the cloth and store it in a sealed jar or container.
If you submerge labneh in olive oil, it can stay fresh for up to a month.
Roll labneh into balls
Once thickened, scoop small portions of labneh and roll them into bite-sized balls (about the size of a cherry tomato). This is easier. if you have strained the yoghurt for longer (2 - 3 days).
Place the balls on a parchment-lined tray and refrigerate for a few hours to firm up.
Preserve labneh balls in Olive Oil
Gently place the labneh balls into a sterilised glass jar.
Pour in extra virgin olive oil until they are fully submerged.
Store in the fridge for up to a month. The oil may solidify when chilled—let the jar sit at room temperature before serving.
Ways to Season & Flavour the Olive Oil
For extra flavour, infuse the oil with any of the following. You can gently heat the olive oil with the aromatics of your choice, then once warm, take it off the heat and allow all the flavours to mingle.
Herbs & Aromatics:
Fresh or dried thyme
Rosemary sprigs
Oregano
Bay leaves
Crushed garlic cloves
Spices & Heat:
Crushed red pepper flakes
Cumin seeds
Coriander seeds
Sumac
Za’atar
Citrus & Other Twists:
Lemon or orange zest (adds brightness)
Whole peppercorns (for a mild spice)
Chilli-infused olive oil for heat
These labneh balls make a perfect mezze platter addition, great for spreading on bread, crackers, or salads. Sprinkle with nuts such as pistachios to add a crunchy element or pomegranate Arils to add a pop of sweetness.
Eat labneh with my easy Air Fryer flatbread pitas (that can also be made in a hot oven or on the stovetop).
Serve labneh under a bed of roasted broccoli and green beans
Roast zucchini on labneh with lemon, mint, basil and pickled currants
Pickled currants are tiny little flavour bombs. They are a little bit salty and a little bit sweet. They last in a jar in the fridge for months and are perfect to add to roasted vegetables, serve on a cheese platter or sprinkle over salads. They are so delicious with bobotie or other curries.
*Tip – you can use this recipe to pickle sultanas too. They are equally delicious and a little bigger.
For this recipe, make whatever quantity of zucchini you need.
Rinse, dry and slice your zucchini in half lengthways. I prefer to use small to medium-sized zucchini here. Toss the halves lightly in olive oil and season well with salt, pepper or any seasoning you like. I adore Terra Madre Greek seasoning to add a little kick and oregano.
Cook these in an Air Fryer at 180C for 14 – 18 minutes, depending on their size. Alternatively, griddle fry or pan fry them slowly over medium heat until golden on both sides and cooked through.
To one cup of labneh, add the finely grated zest of a lemon, 2 – 3 tsp of lemon juice, salt & pepper to taste.
Mix in 1 ½ tablespoons of finely chopped mint and basil.
Spread the labneh onto the bottom of a serving plate and sprinkle over four tablespoons of pickled currents. Drizzle with a little good quality extra virgin olive oil and add a little more lemon zest and a few herbs for garnish.
Pickled currants
1 cup white wine vinegar
1 cup water
3 Tbsp white sugar
4 tsp salt
3 bay leaves
1 ½ cups currants
Place all the ingredients except the currants into a small pot and bring them to a boil. After it has been boiling uncovered for about 2 minutes, add the currants and allow to boil for 1 – 2 minutes.
Take the pot off the heat and decant the currants, the liquid, and the bay leaves into a sterilised jar. Allow it to cool before storing in the fridge. The flavour will develop over time.
New Restaurant Alert
Seebamboes is a newly opened, intimate 16-seater restaurant tucked away on the mezzanine level within GALJOEN in Cape Town. I was invited to taste the menu on Wednesday, and I absolutely loved it.
The restaurant takes a fresh approach to surf and turf, blending land and sea in unexpected ways. The talented team, led by chef Adél Hughes, has designed a seasonal tasting menu featuring dishes like aged rump with seebamboes served in a Betty’s Bay dashi broth (so good) or snoek pâté with biltong powder and braaied grapes.
Fire is treated as an ingredient, adding a smoky depth to several dishes.
Owners Neil Swart and Anouchka Horn (of Belly of the Beast and Galjoen) focus on sustainability and locally sourced ingredients. The name Seebamboes is a nod to South Africa’s native sea bamboo, and sea plants are featured throughout the menu in unique textural ways.
Oven-dried, feather-light crispy klipkombers (a type of local seaweed) are served as a snack while they are blended into a vibrant chimichurri that accompanies the octopus flatbread—a dish I’ll be thinking about for a long time to come.
The meal ended with the most irresistible chocolate chip cookie ice cream sandwich, dipped in caramel. It was the heartiest of the eight courses, which takes you on a delicious journey without overwhelming you.
Bookings are open with dinner service from Tuesday to Saturday at 18:45. The experience is priced at R1200 per person, and the wine list is full of unusual wines from maverick winemakers, each wine available by the glass. If you enjoy adventurous wines, you’re in for a treat.
As a bonus, the restaurant offers stunning views of Table Mountain, and on a clear evening, you can watch the full moon rise.
I’d love to know what you have been cooking lately. I get super inspired by what other people love to cook and interesting ingredients.
Thank you for being here, and see you soon with more delicious recipes. Please feel free to like, comment, share or subscribe.
Sam x
Currents? Hehehe ... I have been meaning to make labneh for years; must do soon!
cheers
sherry https://sherryspickings.blogspot.com/
Those pickled currents🤩