Creamy labneh with spiced nuts

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15 min



Creamy labneh with spiced nuts

Photo, Roberto Caruso.

This thick and creamy Middle Eastern yogurt cheese is the perfect mid-week snack or starter. Serve with mixed veggies and flatbread.


  • 1 cup 2% Greek yogurt
  • 1/2 cup mascarpone
  • 1/4 tsp salt
  • 1 tbsp olive oil

Spiced nuts

  • 1/4 cup hazelnuts
  • 1/4 cup sunflower seeds
  • 2 tbsp sesame seeds
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp salt


  • 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.

Ingredient intel

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)

  • Calories
  • 318,
  • Protein
  • 13 g,
  • Carbohydrates
  • 8 g,
  • Fat
  • 28 g,
  • Fibre
  • 3 g,
  • Sodium
  • 357 mg.