Healthy Mediterranean Food
Labneh Dip
(12 votes)
(12 votes)
Labneh Dip - A classic Lebanese yogurt sauce. Photo: Iris Lange-Fricke
Health Score:
79 / 100
Difficulty:
very easy
Difficulty
Preparation:
10 min.
Preparation
ready in 1 d 10 min.
Ready in
Calories:
128
calories
Calories
Healthy, because
Even smarter
Nutritional values
Thanks to its calcium, the milk product ensures strong bones and firm teeth.
Instead of Greek yogurt from cow's milk, you can also use a variant from goat's milk or sheep's milk for the production of Labneh. This brings even more flavor and spice.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 128 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 2.7 μg | (5 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 117 mg | (3 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 9.2 mg | (3 %) | ||
| Iron | 0.1 mg | (1 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 3 g |
Development of this recipe:
EAT-SMARTER
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Ingredients
for
6
- Ingredients
- 18 ozs plain Greek yogurt
- salt
- 2 Tbsps olive oil
- ½ tsp Za'atar (spice mixture)
Preparation
Kitchen utensils
1 Sieve, 1 Cheesecloth
Preparation steps
1.
Hang a strainer over a bowl and line with a muslin cloth. Place yogurt in the cloth and let drain overnight in the refrigerator.
2.
The next day, mix the finished labneh with 1 pinch of salt until creamy. Dress labneh with olive oil and zaatar and serve as a dip, spread or side dish.
