Labneh

Name: labneh
Cook time: 15 min
Total time: 15 min
Yield: 5
Ingredients: 30 g unroasted hazelnuts; 1 el Sesame seed; 1 tl cumin seed; tl coriander seed; tl 4 season pepper; tl ground cinnamon; tl crushed yellow root (turmeric); 2 el extra virgin olive oil; 500 g curd

Savory yoghurt dip (labneh) with coriander, cumin, yellow carrot and hazelnuts.

Ingredients

Kitchen Stuff

1 mortar

Directions

Heat a frying pan without oil or butter and toast the hazelnuts over medium heat in 4 min. Golden brown. Change regularly.
Allow to cool on a plate and chop finely.
Heat the same frying pan without oil or butter and toast the sesame, cumin and coriander seeds for 2 minutes on low heat. Change regularly.
Put the seeds, peppercorns and cinnamon in the mortar and crush coarsely. Mix with the hazelnuts and season with salt. This mixture is called dukkah.
Beat the yellow root and oil to a dressing. Drain the moisture from the hanging cup. Divide the hanging over a flat dish.
Drizzle with the yellow carrot oil and garnish with the dukkah.