Lebanese cuisine is the perfect blend of Mediterranean and Arabic influences. Lebanese dishes are full of variety, rich, and healthy, and include a wide range of fruits, vegetables, grains, and beans, all topped with sesame and olive oils.
You’ll also find yogurt, different varieties of eggplant, cheeses and meats in Lebanese cuisine. In coastal areas, fish and seafood are used widely.
We used all of these inspirations to create this sweet and savoury dish which is naturally gluten-free and centered on labneh.
What is Labneh?
Labneh is a traditional dairy product from the Middle East. It is made from yogurt which is left to drain in a cheesecloth or other filter to remove the whey. Depending on how it is drained, labneh can have a variety of textures.
This kind of yogurt is well-known because of the many nutritional benefits it offers. We already know how healthy yogurt is; labneh goes beyond the sweet dessert that many of us eat regularly, as it is an ingredient that can be a jumping-off point for all sorts of dishes.
You can serve it at breakfast with honey and nuts, or make it part of a savoury cocktail snack by adding olive oil, herbs and spices and spreading on pita bread or using it as a topping – there are so many possibilities!
A gluten-free bowl with a Lebanese touch
In addition to labneh, this gluten-free bowl contains olives and olive oil, along with Lebanese cucumbers and fresh mint…it’s not only a healthy meal, but it’s a voyage for your taste buds! We’re already hungry just thinking about it, so here’s the recipe!
Preparation time: 5 minutes
Portions: one bowl
- ¾ cup of labneh (Lebanese strained yogurt) – or 2% fat or more Greek yogurt
- A trickle of olive oil
- 1/2 to 1 Lebanese cucumber
- A pinch of salt
- 4 to 5 fresh mint leaves
- 4 or more olives of the colour of your choice
- 1/2 cup of Nutbrown Natural
The preparation of the Lebanese bowl
- Spread a layer of labneh (or Greek yogurt) at the bottom of a deep dish or a bowl using the back of a spoon (the surface should not be too smooth).
- Pour a trickle of olive oil over the labneh (or yogurt).
- Cut a few slices of Lebanese cucumbers and place them on the edges of the dish.
- Sprinkle with a pinch of salt.
- Chop the mint leaves and spread them on the top of the labneh (or yogurt).
- Top with the olives and half a cup of Nutbrown Natural granola.