Mezze Board with Labneh
Recipe Information
Total Time: 12 hours; 10 minutes active
Servings: 4-6
Boards spread with cheeses or charcuterie are good, but it might be time to break away and try a mezze board. Make your own labneh by draining Greek yogurt, making a smooth, thick spread.
Ingredients
- 1 1/2 cup plain Greek yogurt
- 1 cup prepared hummus
- 1 cup prepared baba ghanouj
- 1 cup prepared tabouli
- 1/2 cup Greek olives
- 4 ounces feta cheese, cubed
- 1 small English cucumber, sliced diagonally, ¼ inch thick
- 4 radishes, quartered
- 1 cup grape tomatoes
- 2 large pitas, quartered, or a package of pita chips
- 1/4 cup extra virgin olive oil
- Za’atar spice blend
- Paprika
- Cracked black pepper
- Fresh mint sprigs
Preparation
- The day before you serve your mezze board, set up a medium-mesh wire strainer over a cup or bowl. In the strainer, place a paper coffee filter or a double layer of cheesecloth. Spoon the yogurt into the filter or cheesecloth, smooth the top and cover with plastic wrap. Refrigerate overnight to drain. You should have 1 cup of strained yogurt, and you can drink or discard the water that drained out. Refrigerate.
- Put the strained yogurt, hummus, baba ghanouj and tabouli in small bowls. On a large cutting board or charcuterie board, arrange the bowls with space between them. Arrange olives, feta, cucumber slices, radishes and tomatoes in between the bowls. Swirl the dips with a spoon and drizzle with olive oil, then sprinkle with za’atar, paprika and pepper to taste. Garnish with mint and serve with pitas.
Tip
Look for prepared hummus, baba ghanouj and tabouli in your co-op’s refrigerated section or deli.
Serving Suggestion
For a little sweetness, add some fruits like figs or berries.
Nutritional Information
410 calories, 26 g. fat, 15 mg. cholesterol, 760 mg. sodium, 33 g. carbohydrate, 5 g. fiber, 14 g. protein
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