mohamed shili This Sesame Labneh recipe is a creamy and tangy recipe, which is made with earthy beetroots and nutty tahini. It’s the perfect party appetizer, an impressive and healthy dish that’s great for making ahead.
Sesame labneh Ingredients
A fresh, vibrant combination for a stunning appetizer or side dish.
For the Labneh & Garnish:
- 250g Greek yoghurt
- 100g tahini
- 40g toasted pine nuts
- A few sprigs of fresh flat-leaf parsley
- 1 teaspoon salt
For the Beetroots:
- 1kg small raw beetroots
- Olive oil
- Salt and freshly ground black pepper
For the Pickled Shallots:
- 4 shallots (100g)
- 30g light muscovado sugar
- 60ml red wine vinegar
- ½ a teaspoon sea salt
How To Make Sesame labneh
A step-by-step guide to this beautiful and delicious composed dish.
- Make the Labneh: Wrap the Greek yoghurt in a clean cheesecloth or J-cloth, tie it securely with string, and hang it over a bowl for about 2 hours to strain and allow the whey to drip out.
- Pickle the Shallots: While the yoghurt strains, peel and finely slice the shallots into rings. In a bowl, stir the sugar and sea salt into the red wine vinegar until dissolved. Add the shallots and let them stand for at least 45 minutes, stirring occasionally.
- Cook the Beetroots: Wash and trim the beetroots, then cook them in a pan of boiling salted water for 30 to 35 minutes, or until tender when pierced with a knife. Drain, and when cool enough to handle, peel and chop them into bite-sized chunks.
- Prepare the Sesame Labneh: Unwrap the strained yoghurt (which is now labneh) and place it in a clean bowl. Stir in the tahini and 1 teaspoon of salt until smooth and well combined.
- Assemble and Serve: When you are ready to serve, heat 2 tablespoons of olive oil in a large frying pan over a medium-high heat. Add the cooked beet chunks, season with salt and pepper, and pan-roast for 5 to 7 minutes until heated through. To plate, spread the sesame labneh on a serving platter. Top with the warm beets, a scattering of the pickled shallots, the toasted pine nuts, and finely chopped parsley.
Recipe Tips
For the most flavorful and perfectly textured dish.
- How to get the thickest labneh? The key is allowing the Greek yoghurt to strain properly. The longer you let it hang (up to 24 hours in the fridge for an extra-thick result), the more whey will drip out, and the thicker and creamier your labneh will be.
- Can I make the components ahead of time? Yes, this recipe is perfect for prepping in advance. You can make the labneh and the pickled shallots up to 3 days ahead and store them in separate airtight containers in the refrigerator. You can also boil and peel the beetroots a day in advance.
- What’s the best way to peel beets without staining my hands? After boiling and cooling the beets, hold them with a paper towel and gently rub. The skins should slip off easily, and the paper towel will protect your hands from getting stained bright pink.
- Why pan-roast the beets at the end? The initial boiling makes the beets tender. The final pan-roasting step in hot olive oil just before serving warms them through and gives them a slight, delicious caramelization on the outside.
What To Serve With Sesame labneh
Perfect pairings for this versatile and elegant dish.
This beautiful platter is a fantastic appetizer or side dish. It pairs wonderfully with:
- Warm, soft pita bread or crusty bread for scooping
- As part of a larger meze platter with hummus, olives, and falafel
- Alongside grilled lamb chops or roasted chicken
- A crisp, dry rosé wine
How To Store Sesame labneh
Keeping your delicious components fresh.
- Refrigerate: It is best to store the components separately in airtight containers in the refrigerator. The sesame labneh and pickled shallots will keep for up to 4 days. The cooked beets will keep for 3 days. It is best to assemble the dish right before serving.
Sesame labneh Nutrition Facts
An estimated guide per serving.
- Calories: 380 kcal
- Carbohydrates: 25 g
- Protein: 10 g
- Fat: 26 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is labneh?
Labneh is a soft, creamy cheese made by straining the whey from salted yoghurt. It’s a staple in Middle Eastern cuisine and has a texture similar to a very thick cream cheese but with the tangy flavor of yoghurt.
Can I use pre-cooked beets?
Yes, for a fantastic shortcut, you can use pre-cooked, vacuum-sealed beets. Simply chop them up and proceed with the final pan-roasting step.
What is tahini?
Tahini is a smooth paste made from ground sesame seeds. It’s a key ingredient in hummus and baba ghanoush and adds a rich, nutty, and slightly bitter flavor that pairs beautifully with the tangy labneh.
Try More Recipes:
- Beetroot & lemon houmous Recipe
- Apricot & root veg cake with honey yoghurt icing Recipe
- Beetroot curry Recipe
Sesame labneh Recipe
Course: AppetizersCuisine: Easten-InspiredDifficulty: Easy6
servings20
45
minutes380
An elegant and healthy platter featuring a creamy, homemade sesame labneh (strained yoghurt with tahini), topped with sweet, pan-roasted beets, tangy pickled shallots, and crunchy pine nuts.
Ingredients
Labneh: 250g Greek yoghurt, 100g tahini, 1 tsp salt.
Beets: 1kg small raw beetroots.
Pickled Shallots: 4 shallots, 30g light muscovado sugar, 60ml red wine vinegar.
Garnish: 40g toasted pine nuts, fresh parsley.
Directions
- Labneh: Wrap the Greek yoghurt in a clean cloth, hang it over a bowl, and let it strain for about 2 hours.
- Pickles: While the yoghurt strains, make the pickled shallots by combining thinly sliced shallots in a bowl with sugar, salt, and red wine vinegar. Let stand for 45 minutes.
- Beets: Boil the whole beetroots in salted water for 30-35 minutes until tender. Drain, cool, then peel and chop into bite-sized chunks.
- Finish: Unwrap the strained yoghurt (now labneh) and mix it with the tahini and salt. Spread this sesame labneh on a serving platter.
- In a hot, oiled pan, pan-roast the cooked beet chunks for 5-7 minutes until heated through.
- Top the labneh with the warm beets, pickled shallots, toasted pine nuts, and chopped parsley. Serve immediately.
Notes
- Straining the yoghurt is the key step to creating thick, creamy labneh. Don’t skip it.
- The components of this dish can all be made up to 3 days in advance and stored separately in the fridge, making it a great party prep recipe.
- Serve with warm pita bread for a stunning and delicious appetizer.
- Be sure to plate this dish at the last minute to prevent the beets from staining the white labneh.