Tunisian

Labna balls rolled in Tunisian dukkah

Author: Karen Martini
Labna is a fresh cheese made from hung yoghurt. It’s so easy to make at home, and very tasty rolled in this dukkah spice blend.

This Tunisian-style dukkah is divine, with a little warmth from the chilli powder and an intriguing twist from the saffron and turmeric. You’ll never buy dukkah again once you’ve made your own. It keeps well in an air-tight container in the fridge but it won’t last long once you start scattering it on everything from scrambled or poached eggs to freshly cooked vegetables and pan-seared fish!

Serves makes approx. 16
Difficulty: easy
Prep time: 20mins (approx.)
Total time: 30mins (approx.) + 24hrs yoghurt hanging

Main ingredient(s) yoghurt, pistachios, almonds, sesame seeds

Labna
500 grams thick plain yogurt
100 ml canola oil
100 ml olive oil

Tunisian dukkah
150 grams pistachio kernels, chopped
150 grams blanched almonds, toasted and crushed
40 grams sesame seeds
35 grams ground coriander
30 grams ground cumin
10 grams cumin seeds
10 grams coriander seeds, lightly crushed
10 grams nigella seeds
10 grams caraway seeds
10 grams turmeric powder
5 grams chilli powder
5 grams ground black pepper
pinch ground cardamom
pinch saffron threads

To serve:
flatbread, warmed
pickles
radishes
chillies

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