Labneh is a soft cow's milk cheese, similar in texture to cream cheese or yogurt, very popular in Middle Eastern and Mediterranean cuisines.
We specialize in making a similar type cheese, Fromage Blanc, which is a French version of Labneh. Although we're excited to feature Labneh in the November 2022 Cheese Club shipment - a brand new cheese offering never before made from Stepladder Creamery.
Labneh is a favorite among Stepladder Creamery team members including Robin Proffitt, our head cheesemaker. One of his favorite ways to eat Labneh is with Middle Easter spices and other ingredients in a dip with peta chips.
Remember, our Marinated Labneh is only available in the November '22 Cheese Club shipment. You have to be a Club member to enjoy this cheese so sign up today!
- 4oz Labneh
- 5oz Grape Tomatoes
- 1 Tbsp Harissa Paste (we like the one from Trader Joe’s)
- 2 Tbsp Olive Oil
- 2 Tbsp Pine Nuts
- 2 tsp Za’atar Seasoning (see recipe below)
- Salt and Black Pepper
Preheat your oven to 400F. In an oven safe dish gently mix the tomatoes with the harissa, 1 Tbsp olive oil, a pinch of salt and black pepper. Bake in the oven for about 20-25 minutes or until the tomatoes begin to wilt and the skins are just about to blister. Remove from the oven and allow to cool.
In a dry skillet, over medium-high heat add the pine nuts. Stir around the pan until the nuts are lightly toasted and become aromatic, about 2-3 minutes. Remove from the pan and allow to cool.
In your serving dish spread the labneh out and top with the cooled harissa tomatoes. Sprinkle the pine nuts and za’atar over the top and finish by drizzling over the remaining olive oil.
Enjoy with lavash, pita chips and crudités.
1 Tbsp White Sesame Seed
1 Tbsp Whole Cumin Seed
1 Tbsp Whole Coriander Seed
½ tsp Crushed Red Pepper
1 Tbsp Dried Thyme
2 Tbsp Dried Oregano
2 Tbsp Dried Marjoram
¼ tsp Kosher Salt, heaping
½ tsp Sweet Paprika
3 Tbsp Sumac
In a dry skillet, over medium-high heat add the coriander and cumin seeds. Stir around the pan until the seeds are lightly toasted and become aromatic. Remove from the pan and allow to cool. Repeat this process for the sesame seeds, keeping them separate from the coriander and cumin.
In a mortar and pestle or spice grinder, coarse grind the coriander, cumin, and crushed red pepper. Then add the thyme, oregano, marjoram, salt, and give a quick grind just to make them slightly smaller. Then add the sumac, sesame seeds, and paprika, give the mixture just one more quick pass if using the mortar and pestle, more to mix then grind.
Store in an airtight container in a cool dark place for up to 6 months. Enjoy!