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Le Chaudron recipe
Labneh aux herbes
Herbed labneh
⏱ 20 minServes 4Easy160 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 ml (2 cups)thick Greek yogurt
1 teaspoonsalt
1bunch fresh mint, chopped
1bunch flat-leaf parsley, chopped
3 tbspolive oil
- 500 ml (2 cups) thick Greek yogurt
- 1 teaspoon salt
- 1 bunch fresh mint, chopped
- 1 bunch flat-leaf parsley, chopped
- 3 tbsp olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
03 — Method
- Mix the yogurt with the salt and pour into a sieve lined with a thin clean cloth.
- Fold the cloth over and let drain in the fridge for 12 hours.
- Stir the thickened labneh briefly until smooth.
- Fold in the chopped mint and parsley.
- Spread in a shallow bowl, making swirls with a spoon.
- Drizzle generously with olive oil and serve chilled with warm pita.
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