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Recipes
Spinach, Artichoke, and Bedouin Labneh Grilled Sandwich
Bedouin Labneh Tiramisu
Spicy Bedouin Labneh Dip
Bedouin Labneh Cream Cheese Ice Cream
No Bake Cherry Bedouin Labneh Cheese Cake

Spinach, Artichoke, and Bedouin Labneh Grilled Sandwich

Ingredients: 2 thick slices large garlic bread (at least 1.3cm in thickness), 1/2 cup spinach chiffonade*, 1/3 cup roughly chopped artichoke hearts, 4 slices swiss cheese (or equivalent), 1/4 cup Bedouin Labneh (your choice of flavour), butter

  1. 1Preheat a grill on medium-low
  2. 2Toss spinach and artichoke hearts together in a bowl. Add a dash of olive oil and a tiny bit of white vinegar. Season generously with salt, pepper, and garlic powder

    Set aside
  3. 3On a slice of bread, place 2 slices of swiss cheese. Spread the Labneh over it and then add the spinach artichoke mix. Top with another two slices of swiss cheese and cover with the second slice of bread
  4. 4Place a dab of butter long enough to cover your sandwich on the grill. Place it on top and grill until golden brown. Top the not-grilled side with butter, flip over and grill also until golden brown.

*To make the spinach chiffonade: roll a few spinach leaves inside a bigger one and then chop as finely as possible, to obtain thin strips of spinach.

For seasoning:
olive oil
salt
pepper
garlic powder
white vinegar

Tip: Goes great with a side of chips.

Bedouin Labneh Tiramisu

Ingredients: 250g egg yolks, 150g sugar, 200g Bedouin original labneh, 500g cream (whipped sweet), 30g coffee, 100g sugar, 250 ml water, 30g cocoa powder, ladyfingers (as desired)

  1. 1Whisk egg yolk and sugar on low for 1 minute
  2. 2Scrape egg yolk and sugar mixture towards the bottom of the bowl. Whisk again on medium for another 4 minutes until light and fluffy
  3. 3Now add Bedouin Labneh and blend at low speed for another one minute
  4. 4Lightly fold in the sweet whipped cream
    This is the Tiramisu mixture

    Set aside
  5. 5Place a layer of ladyfingers, dipped in coffee syrup*, at the bottom of a serving tray. Pour half of the tiramisu mixture on top and level it with a spoon
  6. 6Place another layer of dipped lady fingers on top, and add the rest of the tiramisu mixture on top and level it with a spoon
  7. 7Chill this in the refrigerator for 2-4 hours
  8. 8Sprinkle cocoa powder just before serving
*Coffee syrup: Mix coffee, sugar, and water until it has all dissolved

Spicy Bedouin Labneh Dip

Ingredients: 1/2 Cup of finely chopped parsley, 1 bunch of green onions, 450g Bedouin Labneh Cheese (Garlic, Chilli or Pepper), 1/2 cup of chopped walnuts, 1/4 tsp salt, 1/4 tsp crushed red pepper, olive oil for garnish

  1. 1Finely chop parsley, green onions, and walnuts
  2. 2Add the Labneh cheese and spices
  3. 3Spread the dip onto a plate or roll into a ball. Add garnish/garnishes of your choice. Olive oil alone is fine
  4. 4Dip fresh vegetables/chips/crackers


Bedouin Labneh Cream Cheese Ice Cream

Ingredients: 235ml Bedouin Original Labneh, 1 cup of Milk, 1 tbs of Fresh Squeezed Lemon Juice, 3/4 cup of Sugar, 1/8 tsp of Salt, 1/2 cup of Heavy Cream

  1. 1Pat Labneh balls with kitchen towels to remove excess oil
  2. 2Blend Labneh, milk, sugar, lemon juice and salt in a blender until smooth
  3. 3Transfer to a bowl and stir in the heavy cream
  4. 4Freeze cream cheese mixture in a ice cream maker, place in an air tight container and place in freezer to harden
  5. 5If you do not have an ice cream maker, chill the mixture over an ice bath. Meanwhile freeze an empty freezer-safe shallow bowl or pan. Stainless steel works well for this.
  6. 6Place the cold mixture into the freezing bowl or pan
  7. 7Chill in the freezer for 20 minutes. Remove from freezer and beat rapidly with a spatula or whisk to break ice crystals, place back in the freezer
  8. 8Remove from freezer every 30 minutes to avoid ice crystals from forming. This should be done until ice cream is smooth and creamy
  9. 9Once hardened, place in the fridge to allow it to soften before serving

No Bake Cherry Bedouin Labneh Cheese Cake

Ingredients: 4 cups of Halved Pitted Cherries (fresh or frozen), 3/4 cups of Granulated Sugar, 1/4 cup + 4 tsp of Water, 2 tbs of Cornstarch, 1 cup Crushed Marie biscuits, 1/2 cup of Chopped Toasted Walnuts, 1/3 cup of Canola Oil, 530ml Bedouin Original Labneh Cream Cheese, 2 cups of Vanilla Yoghurt, 6 tbs of Confectioners Sugar, 1 tsp of Vanilla Esxtract

  1. 1Combine cherries, 1/2 cup sugar and 1/4 cup water in a large saucepan and bring to a boil. Combine cornstarch with 4 teaspoons water, then stir into the cherry mixture; return to a boil. Reduce the heat to medium and cook, stirring constantly, until the liquid thickens and looks syrupy, about 1 minute. Remove from heat.
  2. 2Crush Marie Biscuits in food processor until finely ground. Add walnuts and pulse until finely chopped. Transfer to a bowl; stir in the remaining 1/4 cup sugar. Drizzle with oil and stir to combine. Press into the bottom of a 23-by-33-cm baking dish
  3. 3Pat Bedouin labneh balls with kitchen towel to remove excess oil. Beat cream cheese, yogurt, confectioners’ sugar and vanilla in a medium bowl until smooth, scraping down the sides as necessary. Spread over the crust. Spoon the cherry mixture over the top. Cover and refrigerate until cold, about 3 hours