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Make lunchtime delicious with this homemade labneh with fresh tomato and almond dukkah recipe! It’s the perfect accompaniment to toasted buttered bread and has all the makings of a simply scrumptious sharing platter situation. With a lusciously creamy labneh, succulent sweet tomatoes and a crunchy almond dukkah garnish, what’s not to love?!
And if that wasn’t enough, there’s also a healthy drizzling of olive oil and balsamic vinegar to finish it all off!
Keep on reading for the goods.
I was greatly inspired to explore the world of Middle Eastern cuisine whilst indulging in Yotam Ottolenghi’s masterclass. It presented an exciting opportunity to try something new in a world full of flavours, colour and creativity!
This recipe was adapted from his labneh and dukkah recipes from the homemade condiments section of his classes. I highly recommend checking them out if you’re interested, they’re certainly worthwhile.
How to Make Homemade Labneh with Fresh Tomatoes and Almond Dukkah:
This recipe requires a bit of prep beforehand, so you’ll need to do some advanced work. After that, however, it’s as simple as assembling all the elements on a platter/ plate!
Here are the steps you’ll need to put it all together…
1. Make Labneh
The very first step is to prepare the labneh as it’ll take at least 12 hours.
Labneh is a strained yoghurt originating from Egypt (source). The process involves draining the whey from the yoghurt and results in a deliciously creamy, thick end product. It works incredibly well in both a sweet and savoury context. Here’s how to make your very own homemade labneh…
Mix the yoghurt and salt
This is to ensure the salt is evenly distributed throughout the yoghurt. Along with the weights, the salt helps to draw out the liquid to achieve the desired consistency.
Transfer to a Colander
Set a colander over a large bowl and place a mesh cheesecloth or clean tea towel in the colander to line it.
Then pour the yoghurt mixture into the middle of the cloth/ tea towel. Cover the yoghurt with the overhanging cloth/ tea towel and place the weight on top. In this case, I’m using 2 cans, but you could also use jars or something similar.
Note: If the cans or jars have labels on them this may soak up some of the liquid. Ideally, opt for weights without labels if you can to prevent this.
Refrigerate for 12+ Hours
Place in the fridge for a minimum of 12 hours and a maximum of 48 hours. This allows for the whey to drain into the bowl, leaving just the yoghurt remaining. The best part is you can leave it to do its thing!
2. Make the Almond Dukkah
This is the crunchy garnishing that goes on top at the very end. It adds not only a heap of flavour but also a textural appeal to the dish. Here’s what the steps involve…
Toast the Almonds
Over medium-high heat fry the almonds in a dry pan for 2 minutes. This will start the toasting process before you add in the rest of the ingredients, as the almonds take a touch longer.
Add the Seeds
Next, add in those sesame seeds and pumpkin seeds and toast till golden brown. This will take about 2-3 minutes.
Blend + Combine
Once golden and toasted, transfer the nuts and seeds to a food processor along with the oregano, salt and paprika. Then gently pulse to roughly chop the nuts and seeds into a coarse mixture. This ensures the dukkah has a great crunch to it.
TIP: Instead of using a food processor, you could also roughly chop the almonds before toasting. Then there’s no need to blend the mixture at all!
Related: 10 Essential Kitchen Spices – uses, tips, flavour profiles and recipes.
3. Put it all together!
Now’s the fun part, it’s time to assemble this delicious plate!
Spread on the labneh
On a serving platter or plate, spread over the labneh. I find a spoon works a treat to spread it all out.
Scatter over the Tomato
Slice or quarter the fresh tomatoes before scattering them over the labneh. I tend to do a bit of both for visual impact and variety, with a selection of tomatoes (such as vine or cherry tomatoes).
Drizzle with Olive Oil and Balsamic Vinegar
Drizzle the entire plate with a generous helping of olive oil and balsamic vinegar.
Garnish with Almond Dukkah
Then all you have to do is sprinkle over that tasty almond dukkah over the top!
4. SERVE!
Now you can serve and enjoy immediately! This platter/ plate goes incredibly well with toasted buttered bread. My absolute favourite is rusty loaf such as rye or sourdough.
Tips:
- Prepare labneh beforehand! This labneh can be made up to a week in advance and be stored in the fridge in an airtight container.
- Make dukkah ahead of time! Just like the labneh, this almond dukkah can also be prepared in advance and stored in an airtight container. It’ll last for weeks this way in your pantry.
- Eat Immediately! This dish is best served straight away so you get to enjoy all the wonderful flavours at their very best. Have buttered bread at the ready to dip, spread and lather on the labneh.
Homemade Labneh with Fresh Tomatoes and Almond Dukkah
Ingredients
Labneh
- 600 g yoghurt
- ½ tsp (2g) sea salt flakes
Almond Dukkak
- ¼ cup (38g) whole almonds
- 1 tbsp (15g) black sesame seeds
- 1 tbsp (15g) white sesame seeds
- 2 tbsp (15g) pumpkin seeds
- 1 tsp (2g) dried oregano
- 1 tsp (4g) flaky sea salt
- ¾ tsp (2g) smoked paprika
Assembly
- 1 cup (250g) mixed tomatoes such as cherry or vine
- balsamic vinegar
- olive oil
Instructions
Labneh
- Mix together the yoghurt and salt in a small bowl to combine. Transfer the mixture into a colander lined with a cheesecloth or clean tea towel placed on top of a large bowl.
- Cover the yoghurt with the cloth/ tea towel and place 2 cans on top to weigh it down. Place in the refrigerator for at least 12 hours. Discard the water in the bowl.
Almond Dukkah
- In a frypan over medium-high heat dry toast the almonds for 2 minutes before adding in the sesame seeds and pumpkin seeds. Allow the nuts and seeds to toast until golden brown, 2-3 minutes. Stir occasionally.
- Remove from the heat and add to a food processor with the oregano, salt and paprika. Roughly chop the nuts and seeds by pulsing a few times to achieve a coarse texture.
Assembly
- Spread the labneh on a serving platter or plate.
- Slice or quarter the tomatoes and scatter them over the labneh.
- Drizzle over a generous amount of olive oil and balsamic vinegar and garnish with dukkah.
- Serve with your favourite toasted buttered bread.
If you make this homemade labneh with fresh tomatoes and almond dukkah recipe, tag @theculinaryletter and #theculinaryletter, I’d love to see your amazing creations!
Don’t forget to also pin this recipe for future reference and follow me on Pinterest while you’re at it!
More Savoury Recipes:
Until next time, stay curious!
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