Walnut labna dip

Walnut labna dip

By
From
Cairo Kitchen
Serves
6
Photographer
Jonathan Gregson

Labna is essentially strained yogurt. It can be made at home by leaving natural yogurt overnight in the refrigerator in a cheesecloth over a bowl to drain. Our dip combines labna with bulgur wheat and minced walnuts for a nutty taste and added texture. It is delicious simply eaten with bread or crudités or served as a refreshing side to a spicy dish.

Ingredients

Quantity Ingredient
50g fine bulgur wheat
500g labna
50g walnuts, finely chopped
2 tablespoons olive oil
salt
freshly ground black pepper

Method

  1. Soak the bulgur wheat in cold water for 20 minutes, then drain, pressing down to remove any excess water and squeezing it dry in your hands.
  2. Add the labna and walnuts and stir together.
  3. Add the olive oil and combine all the ingredients together, seasoning to taste.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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