Tuesday, December 22, 2009
Dukkah rolled Labneh Balls on a Poppy Seed Biscuits
The good thing about this dish is everything can be prepared a few days before hand. There is a lot of prep time but its all pretty basic, so you can knock each step over quite fast. Very impressive once you plate up, and it's something alot of people haven't had.
Poppy seed biscuits
8 ounces cheese - finely shredded
1/2 cup butter
1 1/2 cups flour
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon sugar
1 cup of poppy seads
In a large bowl place the finely shredded cheese, butter, flour, salt, pepper, and sugar.
As quickly as possible combine, it should be coarse textured and not sticking together. Use your hands to form it into a log. Roll in poppy seads. Wrap in plastic wrap and chill for 30 minutes.
An easy way to stick the poppy seeds to stick; is to spread them over the plastic wrap, your going to use to wrap it in.
Can be frozen at this point, till you need it.
When needed slice into ½ inch rounds and bake for 15 -20 minutes.
Serve hot or cold
600g thick yogurt
1 tsp. salt
Put a sieve onto a bowl and spread cheesecloth over it. Mix yogurt and salt. Spoon the mixture into the prepared sieve. Pull the corners of the cheesecloth up and tie it into a knot. Return it into a sieve and put everything (together with the bowl) into the refrigerator. Let it drain for two days. After that, remove the drained yogurt (Labneh) from the cloth, shape it into little balls and chill for an hour. Roll the cheese balls into dukkah.
*This recipe is a part of Fbi rukavice, a monthly food blogging event created by Maja of Cooks and Bakes.
1/2 cup roasted salted pistachios, shelled
2 tablespoons toasted sesame seeds
2 teaspoons ground cumin
1 tablespoon ground coriander
1/4 teaspoon sea salt
Combine all the ingredients in a food processor and pulse until a finely coarse mixture is obtained. Store in an airtight container.