Mezze Platter, Labna – Yoghurt Cheese
Photography by Photography by Simon Devitt.
INGREDIENTS
Mezze Platter, Labna – Yoghurt Cheese
1 kilo thick, plain, unsweetened yoghurt
2 teaspoons salt
1 clove garlic, crushed
Coating suggestions
finely chopped fresh herbs, smoked paprika, toasted cumin or fennel seeds, or lightly ground sumac
Marinade
extra virgin olive oil
Flavouring suggestions: small dried chillies, bay leaves, whole peeled garlic cloves, toasted cumin, coriander or fennel seeds, sprigs of rosemary or thyme, wide strips of lemon peel
Marinated Aubergine
1 large, firm aubergine
red wine vinegar
water
1 shallot, finely sliced
2 cloves garlic, crushed
1 teaspoon of salt
METHOD
Line a large colander or sieve with a double layer of wet muslin. Mix the yoghurt, salt and garlic together and tip into the strainer. Tie the muslin ends together and place the strainer over a large bowl, to catch the whey. Refrigerate for 2 days.
Roll the resulting thickened yoghurt into small balls then coat in any of the suggested spices or herbs.
Alternatively, place in a jar, cover with olive oil and add one or more of the suggested flavourings. The marinated labna will keep, refrigerated, for several weeks. Plain uncoated labna can also be placed straight onto a platter, drizzled with olive oil and sprinkled with the coating spices.
Cut the aubergine into 1cm slices and place in a bowl. Mix together equal quantities of the vinegar and water and pour over enough to cover the aubergine. Add the shallot, garlic and salt. Submerge the aubergine by placing a plate on top. Leave to marinate for 2 hours. Drain and pat dry with paper towels.
Preheat a barbecue or grill plate. Brush the eggplant with olive oil, salt and pepper and cook until tender.
To serve: Place the labna and aubergine on a large platter along with black and green olives, whole vines of slow roasted tomatoes, stuffed vine leaves and a pile of warm flat breads or pide.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.