Labna balls rolled in Tunisian dukkah

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

Drain the yoghurt in a fine sieve lined with a clean kitchen cloth (such as Chux) for 24 hours in the refrigerator.

Rub a little oil on your hands, and roll small spoonfuls of the yoghurt into balls about the size of a large marble. Place in a flat-sided dish. Mix the canola and olive oils then pour the oil over the labna.

Mix the dukkah ingredients in a bowl until well combined then place in an airtight container.

To serve the labna, lift balls from the oil and drain well. Roll in dukkah and serve with bread, pickles, radishes and chillies.