Bowl of Fava Dill Dip
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Labneh Dip / Spread


Palestine   -   tarajue labina
Makes:
Effort:
Sched:
DoAhead:  		 1 cup
**
20 min
Yes		 A "must have" all purpose dip at the Levantine table. This version is more interesting than the common Lebneh, Zatar, Olive oil version. See also Comments.




8
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1/3
1/4
3
1/2
1/2
2
1/3
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1
1
ar
1/2
oz
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c
c
cl
t
t
T
t
---
T
T
T
T
Labneh (1)
-- Seasonings
Walnuts
Dill, fresh
Garlic
Aleppo flake (2)  
Za'atar (3)
Lemon Juice
Salt
-- Garnish
Dill, fresh
Walnuts
Aleppo flake
Olive Oil ExtV 		Make   -   (25 min)
  1. Whip LABNEH until it is quite smooth.
  2. Chop WALNUTS fairly fine. Chop DILL fairly fine. Crush GARLIC and chop fine. Whip all Seasoning items into Labneh until until thoroughly incorporated.
  3. Place Labneh mix into a fairly deep bowl suitable for dips.
  4. Prepare Garnish items the same as for the dip.
  5. Make a depression in the center of the Labneh mix using the back of a spoon. Sprinkle with Dill, Walnuts and Aleppo to taste, mostly in the depression - then pour Olive Oil into the depression.
  6. If you have time, refrigerate for an hour to let flavors blend. This dip will last 5 days refrigerated in a sealed container.
NOTES:

  1. Labneh:

      [Labne]   This is Yogurt strained through a cloth. It is drained much drier than Greek Yogurt, to a consistency of soft cheese. It is available from any market serving a significant Eastern Mediterranean or Middle Eastern population.

  2. Aleppo Flake

      This Chili Flake comes in two types, Aleppo Mild, which is very mild, and Aleppo Extra Hot, which is still rather low heat compared to other Chili Flakes. If a recipe just says "Aleppo", mild can be presumed. These are now quite available in North America, in markets with a good spice section, or can be ordered on-line. If you need to use a hotter flake, cut the quantity to about 2/3 or even 1/2.

  3. Za'atar:

      [Zatar]   This is a mix of dried herbs and spices very important to Levantine cuisines. It is traditionally based on the herb Za'atar, a variety of Oregano which is now very hard to find, so regular Oregano and Thyme are often used today. It is available in markets serving a significant Levantine community. To make a very close substitute, see our recipe Za'atar - Herb Mix.

  4. Comments:

      The basic and most common recipe is just Labneh with a depression in the center containing a tablespoon of Za'atar and a pour of Extra Virgin Olive Oil. From there it may be enhanced in many ways as this recipe is. Feel free to use any Levantine herbs, spices, pomegranate seeds, etc.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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