- HEAT medium non-stick frying pan over medium. Toast hazelnuts for 5 min. Transfer to a tea towel. Rub hazelnuts until most of skin flakes off, then coarsely chop. Return nuts to pan. Toast, stirring often, about 2 min. Add sunflower and sesame seeds. Continue toasting, stirring constantly, 30 more sec. Transfer to a small bowl. Stir in coriander, cumin, paprika and salt.
- WHISK Greek yogurt with mascarpone and salt in a medium bowl until smooth. Transfer to a serving bowl, then drizzle with olive oil. Sprinkle with toasted nut mixture. Serve with vegetables and pita.
Labneh is a very rich, thick and creamy Middle Eastern yogurt cheese. We make our own version by mixing mascarpone with yogurt.
Nutrition (per serving)
- 13 g,
- 8 g,
- 28 g,
- 3 g,
- 357 mg.