LABNEH CUISINE 1. HUMMUS Ingredients - Boiled Chickpeas, drained – 1 kg - Tahini – 150 g - Lemon Juice – 50 ml - Garlic – 30 g - Ice Water – 100 ml - Olive Oil – 100 ml - Cumin Powder – 5 g - Salt – to taste Method 1. Add boiled chickpeas, tahini, lemon juice, garlic and cumin powder to a food processor. 2. Blend until the mixture starts becoming smooth. 3. Gradually add ice water while blending until a creamy and smooth consistency is achieved. 4. Add olive oil and blend briefly. 5. Adjust seasoning with salt and lemon juice. 6. Transfer to a serving bowl and smooth the surface. Garnish Olive oil drizzle, paprika, boiled chickpeas and chopped parsley. Serving Tip Serve chilled in a shallow bowl with a generous drizzle of olive oil. --- 2. BABA GANOUSH Ingredients - Large Eggplants – 1 kg - Tahini – 100 g - Garlic – 20 g - Lemon Juice – 60 ml - Olive Oil – 50 ml - Salt – to taste - Smoked Paprika – 5 g Method 1. Roast the whole eggplants over an open flame until the skin is charred and the flesh becomes completely soft. 2. Allow the eggplants to cool slightly. 3. Peel off the charred skin and scoop out the flesh. 4. Drain excess liquid from the eggplant pulp. 5. Mix the eggplant with tahini, garlic, lemon juice and salt. 6. Blend or mash until a creamy texture is achieved. 7. Fold in olive oil and adjust seasoning. Garnish Olive oil, smoked paprika and pomegranate seeds. --- 3. MUHAMMARA Ingredients - Roasted Red Bell Peppers – 1 kg - Walnuts – 200 g - Bread Crumbs – 100 g - Garlic – 20 g - Lemon Juice – 50 ml - Olive Oil – 100 ml - Pomegranate Molasses – 70 ml - Red Chilli Flakes – 5 g - Cumin Powder – 5 g - Salt – to taste Method 1. Roast the red bell peppers until the skin blisters and chars slightly. 2. Peel, deseed and cool the peppers. 3. Add roasted peppers, walnuts, breadcrumbs, garlic, chilli flakes and cumin to a food processor. 4. Pulse until a coarse texture is achieved. Do not over-blend. 5. Add lemon juice, pomegranate molasses and olive oil. 6. Adjust seasoning with salt, lemon juice and pomegranate molasses. 7. Chill before service. Garnish Crushed walnuts and olive oil drizzle. --- 4. LABNEH – PLAIN Ingredients - Full-Fat Yogurt – 1 kg - Salt – to taste Method 1. Whisk the yogurt until smooth. 2. Add salt and mix well. 3. Transfer the yogurt into a clean muslin cloth. 4. Hang or strain under refrigeration at approximately 4°C for 6–8 hours. 5. Once the excess whey has drained, collect the thick strained yogurt. 6. Mix gently before service and adjust seasoning if required. Garnish Olive oil, za’atar and fresh mint. Serving Tip Serve chilled with warm pita bread or flatbread. --- 5. TZATZIKI Ingredients - Thick Yogurt – 1 kg - Cucumber, grated and squeezed dry – 100 g - Garlic, crushed – 10 g - Lemon Juice – 20 ml - Fresh Mint or Dill, chopped – 15 g - Olive Oil – 20 ml - Salt – to taste Method 1. Place the thick yogurt in a mixing bowl. 2. Add grated and squeezed cucumber. 3. Add crushed garlic, lemon juice and chopped herbs. 4. Season with salt. 5. Add olive oil and mix until well combined. 6. Refrigerate for at least 1 hour before service. Garnish Fresh mint leaves and olive oil drizzle. --- 6. MOUTABAL Ingredients - Roasted Eggplant – 1 kg - Tahini – 100 g - Garlic – 20 g - Lemon Juice – 50 ml - Olive Oil – 50 ml - Salt – to taste - Yogurt – 50 ml (optional) Method 1. Roast the eggplants until completely soft. 2. Remove the skin and scoop out the flesh. 3. Drain excess liquid from the eggplant. 4. Combine eggplant, tahini, garlic, lemon juice and salt. 5. Blend or mash until creamy. 6. Add yogurt if a smoother and creamier texture is desired. 7. Fold in olive oil and adjust seasoning. Garnish Chopped parsley, olive oil and roasted sesame seeds. --- 7. ZA’ATAR LABNEH Ingredients - Labneh – 1 kg - Za’atar Spice Mix – 20 g - Olive Oil – 20 ml Method 1. Place labneh in a mixing bowl. 2. Add za’atar spice mix. 3. Gently fold until evenly combined. 4. Add olive oil and mix lightly. 5. Refrigerate until chilled before service. Garnish Extra za’atar and olive oil drizzle. --- 8. LABNEH WITH GARLIC & HERBS Ingredients - Labneh – 1 kg - Garlic Paste – 10 g - Fresh Parsley, chopped – 10 g - Fresh Mint, chopped – 10 g - Olive Oil – 10 ml - Salt – to taste Method 1. Combine garlic paste, chopped parsley, mint and olive oil. 2. Mix well to create the herb and garlic mixture. 3. Add the mixture to the labneh. 4. Fold gently until evenly incorporated. 5. Season with salt. 6. Refrigerate before service. Garnish Fresh mint sprig and olive oil swirl. --- 9. FATTOUSH SALAD WITH POMEGRANATE MOLASSES DRESSING Ingredients - Romaine Lettuce, chopped – 1.5 kg - Tomato, diced – 1 kg - Cucumber, diced – 1 kg - Red Radish, sliced – 300 g - Spring Onion, chopped – 200 g - Fresh Mint, chopped – 100 g - Fresh Parsley, chopped – 100 g - Fried Pita Chips – 400 g Dressing - Olive Oil – 300 ml - Pomegranate Molasses – 150 ml - Lemon Juice – 50 ml - Sumac – 10 g - Salt – to taste Method 1. Wash and properly drain all vegetables and herbs. 2. Combine romaine lettuce, tomato, cucumber, radish, spring onion, mint and parsley in a mixing bowl. 3. Prepare the dressing by whisking together olive oil, pomegranate molasses, lemon juice, sumac and salt. 4. Adjust the dressing according to taste. 5. Add the dressing to the salad just before service. 6. Toss gently to coat all ingredients evenly. 7. Add fried pita chips on top just before serving to maintain their crispness. Garnish Fried pita chips, fresh herbs and a light drizzle of pomegranate dressing.