Middle Eastern · Lunch
Strained Yogurt Cheese Board (Gluten-Free)
Labneh, a strained yogurt cheese, is whisked with garlic and lemon juice, spread onto a plate, and drizzled with olive oil and za'atar. Cucumber, tomato, olives and pomegranate seeds are arranged around the creamy base, finished with parsley and served with gluten-free rice crackers for scooping.
$4
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
485Calories
14.9gProtein
35.6gFat
30.8gCarbs
10.1gSugar
3.5gFiber
1267mgSodium
59mgChol
13.2gSat Fat
475mgPotassium
260mgCalcium
2.1mgIron
0.5mcgVitamin B12
11.8mgVitamin C
vegetarian
gluten-free
low-cholesterol
gluten-free
Instructions
1
Prep
Finely grate the garlic, then whisk with labneh, lemon juice and salt until smooth and glossy.
2
Chill
Cover and refrigerate 15 minutes so flavors settle and garlic mellows.
3
Plate
Spread labneh onto a plate, make a well in the center, drizzle olive oil into it, scatter za'atar on top, arrange cucumber, tomato, olives and pomegranate seeds around the edge, sprinkle parsley over all, and serve with rice crackers on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g labneh
- 2 clove2 clove garlic
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp za'atar
- 4 tbsp4 tbsp olive oil
- 11 cucumber
- 11 tomato
- 1212 pitted black olives
- 2 tbsp2 tbsp pomegranate seeds
- 1/2 tsp1/2 tsp salt
- 3 oz86g gluten-free rice crackers
- 2 tsp2 tsp parsley
