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The new vegetarian: Labneh with olives, pistachios and oregano

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Try your hand at turning yogurt into a luxurious Middle Eastern cheese. This recipe may seem a bit technical, but it isn't really, providing you get started a day ahead. Serve the labneh with minimum graces: spoon inside chunks of... See more » Try your hand at turning yogurt into a luxurious Middle Eastern cheese. This recipe may seem a bit technical, but it isn't really, providing you get started a day ahead. Serve the labneh with minimum graces: spoon inside chunks of good, crusty bread and top with tomato. Serves four. 450g goat's yogurt 450g natural yogurt Coarse sea salt 20 black olives, pitted 1½ tbsp roughly chopped fresh oregano 1 tbsp chopped parsley Grated zest of 2 lemons 1 small garlic clove, crushed 100ml olive oil 20g pistachios, lightly toasted 20g pine nuts, lightly toasted ½ tsp flaked chilli 3 ripe tomatoes ½ a small red onion, thinly sliced Line a deep bowl with cheesecloth or muslin. In another bowl, stir the two yogurts and half a teaspoon of salt, pour into the cloth, bring together the edges to form a tight bundle and tie securely with string. Hang the bundle over a bowl, or over the kitchen sink from the tap, and leave for 24-36 hours. After this time, much of the liquid should have drained out and the remaining yogurt will turn thick and quite dry; the centre may still be creamy. Remove the labneh from the cloth and transfer to a serving platter. Spread it over the plate with the back of a spoon, creating a loose, wavy pattern about 2cm thick. Next, roughly chop the olives and put them in a bowl with the oregano, parsley, lemon zest, garlic and olive oil (reserving two tablespoons of the oil for the tomatoes). Use a pestle and mortar to crush the nuts roughly, leaving some just broken and others finely crushed. Stir into the olive mix, then spoon this over the labneh, leaving a border of about 2cm around the edge (if you want your labneh a bit milder, don't use the whole quantity), then sprinkle with chilli. Finally, cut the tomatoes into thick wedges and mix with the sliced onion. Arrange on a side plate next to the labneh, sprinkle with salt and drizzle with the reserved olive oil. Serve the labneh and tomatoes with torn chunks of bread. • Yotam Ottolenghi is chef/patron of Ottolenghi in London. See less »

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The new vegetarian: Labneh with olives, pistachios and oregano

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