Thick, tangy, creamy, and a little bit sour, Labne is an intensely strained yogurt cheese. It’s similar to Greek yogurt, but both richer and sturdier. It’s “kefir cheese.”
It’s really just Mediterranean magic.
Labne is often served as a Middle-Eastern style dip, with plenty of olive oil and a hefty dose of Za’atar seasoning ( a savory, citrusy, nut spice blend).
This traditional style dip is lovely on its own. However, bedazzling the mixture with fresh mint, fresh pomegranate seeds, salted pistachios, green olives, fresh lemon, and plenty of salt and pepper, takes the appetizer to another level of aesthetic art in both color and appearance, as well as flavor.
Moroccan Mint Pomegranate Labne “Bruschetta”
Moroccan Mint Pomegranate Labne “Bruschetta”
2 cups Karoun Mediterranean Style Labne (original)
1/4 cup Mediterranean olive oil
2 Tbs. fresh lemon juice
1/4 cup fresh pomegranate seeds
3 Tbs. Za’atar seasoning
2 Tbs. finely chopped green olives
2 Tbs. finely chopped roasted pistachios
1 Tbs. finely chopped fresh mint leaves
1 pinch red pepper flakes
sea salt and pepper
2 large Mediterranean flatbreads (“pitas”), brushed with olive oil, roasted and salted in a hot oven for 5 minutes, until crispy, and then broken into dipping pieces.
While the flatbread is roasting and toasting, whisk together the olive oil, lemon juice, pomegranate, olives, pistachios, fresh mint, Za’atar, pepper flakes, and sea salt and pepper, until smooth.
Spread the Karoun Labne over the bottom of a medium-wide bowl.
Drizzle with the colorful spiced and flavored oil.
Serve with warm, toasted flatbread pieces.
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