peach and pistachio labneh.
Creamy and tart, labneh is an easy-to-make spreadable cream cheese that pairs perfectly with flatbreads and fruit.
Makes: 1 cup of labneh, serves 2 Prep time: 24-48 hours Cook Time: 2 minutes
Maybe it’s the recent sunny days, or maybe it’s my Mediterranean-doused Pinterest, but I have been loving all things Mezze recently. Dippable, spreadable, shareable portions that are packed with flavors and fresh herbs. Yes, please!
Labneh is a Middle Eastern yogurt product that is made by removing the whey from yogurt to yield a thick, creamy cheese. It’s not cheese, actually, but is the consistency of cream cheese and can be used similarly. It tastes like yogurt: tangy, rich, and creamy. But instead of a parfait, you can load it up with herbs and spices and eat it like a hummus.
A very classic way to eat labneh is with Za’atar seasoning and olive oil. The Za’atar is savory and bright with lemony sumac, salt, sesame, and sometimes chiles, and balances out the tangy yogurt. The olive oil gives a beautiful silky finish and a neutral base for all the tangy, salty flavors. Both delicious options for a classic labneh experience.
I wanted to change it up for summer and add the fruits and nuts we’ve been loving recently. Peaches, of course, the quintessential summer fruit; and pistachios, which pair uniquely with fruits and cheeses and add the perfect salty flavor. You can definitely swap the nuts for almonds or pecans, or even omit altogether and add granola for crunch instead. Would that just be a parfait? Wait..
The rosemary gives the labneh a little bit of herbal earthiness that I really crave- I don’t have a sweet tooth at all- and paired with the olive oil makes this a savory dip instead of sweet! If you’d like more of a dessert, you can swap the olive oil for honey and the rosemary for mint. It would be like a fro-yo, but chic. Right?
We actually ate this with Jamaican jerk chicken and it was the perfect meal. Summery in all the best ways: fresh, fun, and lightly filling. The spices of the chicken all rolled up in creamy labneh, peaches, and flatbread? Yes. I could eat it everyday, I’m not kidding.
The flatbreads were homemade using this recipe from Easy Weeknight Recipes. The only thing I changed were the spices, in which I used Adun Spice Co’s Greek Seasoning Blend. These flatbreads are fluffy and dense all at once, and also? Reheat from frozen in 30 seconds. Worth the time to make all ten, promise.
More on individual ingredients below. Enjoy!
peach and pistachio labneh ingredients
yogurt: Being that it’s only one ingredient, the type of yogurt you choose will make all the difference. Traditionally, labneh is made from cow’s milk; in Greece, Greek yogurt is made from goat’s milk, so it would not technically be used to make labneh. However, in America, Greek yogurt is typically made from cow’s milk, so it is a good option for making easy labneh. There’s nothing inherently wrong with using cow’s or goat’s milk or yogurt, it simply alters the flavor. Greek yogurt is strained yogurt that is thick and tangy which makes it very good for making labneh, which is further strained until very thick. One thing I will recommend is using full-fat (which will say something like 5% milk fat) so that you are getting the thickest yogurt to strain into the creamiest consistency.
Now, I’ve read that using homemade yogurt is the actual best option for labneh, but I’m guessing that you, like me, find 24 hours quite enough. Yogurt would take another 12 hours or so to prepare. If you’re interested in a true labneh, though, I encourage you to try it!
salt: The salt isn’t for flavor, it’s to help remove the liquids from the yogurt as it drains. You just need a small amount, and don’t really have to measure it. Eyeballing a generous pinch will do.
olive oil: Promise, you want a good, tasty, high quality olive oil here. I don’t think you necessarily need extra-virgin, but that’s preference. The flavor will stand out, so choose something delicious! If you’d prefer a breakfast or dessert labneh, swap in honey.
pistachios: Buy a shell-on, roasted and salted bag of pistachios. You can choose a flavor if desired, but plain is perfect for this recipe. I haven’t seen packages of pre shelled pistachios, but if you find them and they are cheaper, then by all means use it!
peaches: You of course want a ripe, soft peach; if you’re reading this in June, when peaches are.. not so peachy, throw the peaches in a brown paper bag to quick-ripen overnight. Slice and roll in the pistachios for a crunchy-sweet topping.
rosemary: We are obsessed with rosemary lately; during summer it is stronger in smell and flavor and is so addicting! We loved the rosemary, especially paired with the greek flatbreads and jerk chicken, but feel free to swap in mint, basil, or thyme.
peach and pistachio labneh pairing options
Of course, it’s mezze, so you can serve this alongside a few other dips and spreads for a big shareable snack; or, pair with your favorite meat and pile into the flatbreads for a full and delicious dinner.
jamaican jerk chicken
thinly sliced steak marinated in olive oil and greek seasonings
ground lamb
olives, sliced bell peppers, cucumbers, and cherry tomatoes
crackers, pitas, flatbreads
stuffed grape leaves, hummus, and feta
sauvignon blanc, chardonnay, or a bright red