Labneh is a fresh cheese popular in the Middle East, and has a consistency much like cream cheese with the tang of yogurt. The perfect starter dish at any dinner party, this rose and chilli oil with labneh is sure to be a crowd pleaser.
Rose and Chilli Oil with Labneh
4 dried rose buds
4 dried red chillies, finely chopped
100ml extra virgin olive oil
In a small mixing bowl, crush the rose buds by pinching between your fingers (if you want it really fine use a mortar and pestle) then add the finely chopped chilli along with the extra virgin olive oil. It is best if you allow this oil to steep for a few days before using however, you can make it and use straight away.
If you cannot find Labneh from your market you can simply make your own by lining a fine sieve with chux before placing Greek yogurt into the cloth and allowing to drain overnight in the fridge. Be sure to suspend your sieve over a bowl to catch the liquid which will drain out.
Find everything you need to create your own rose and chilli oil with labneh at the following Queen Vic Market traders.
Corner Larder (Dairy Hall): Labneh
Gewurzhaus Herb and Spice Merchants (Dairy Hall): Dried rose buds and dried chillies
To see more of Lynton’s winter recipes, click here.