Labneh Recipe
strained greek yogurt topped with roasted sweet potatoes, finished with sliced serranos. served with warm naan
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Ingredients
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Labneh
Roasted Sweet Potatoes
Toppings
Warm Naan
Method
Labneh Preparation
- 1
Strain the Yogurt
In a bowl, combine Greek yogurt and salt. Mix well. Line a fine mesh strainer with cheesecloth. Pour the yogurt mixture into the strainer and let it drain over a bowl for at least 2 hours, or overnight in the refrigerator, until thickened.
Roasting Sweet Potatoes
- 2
Prepare Sweet Potatoes
Preheat your oven to 425°F (220°C). Peel and dice the sweet potatoes into cubes.
- 3
Seasoning
In a mixing bowl, toss the diced sweet potatoes with olive oil, salt, and ground black pepper until evenly coated.
- 4
Roasting
Spread the sweet potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.
Assembling the Dish
- 5
Prepare Toppings
While the sweet potatoes are roasting, thinly slice the serrano peppers.
- 6
Plate the Labneh
Once the labneh is ready, transfer it to a serving dish. Top with the roasted sweet potatoes and sprinkle the sliced serrano peppers over the top.
- 7
Serve with Naan
Warm the naan bread in the oven or on a skillet. Serve alongside the labneh topped with sweet potatoes and serranos.