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Dukkah-Topped Labneh with Pita Mop

Summer 2020
F202004012.jpg
food and drink

BY: Michelle Rabin

Derived from the Middle East, dukkah is a mixture of spices and nuts blended together to make a condiment with rich, complex flavours. This recipe makes more than you need to top your labneh, and for that you will be thankful. Dukkah might become your new kitchen obsession. It’s savoury, crunchy and easy to make. Throw it on your salad, rub it on your meat, or top roasted vegetables with it! In this recipe, it’s paired with thick, tangy labneh, vibrant herbs and sweet golden raisins. Mop up all the layers of flavour with warm pita served straight from the oven.

DUKKAH

2 tbsp (30 mL) pistachios
2 tbsp (30 mL) almonds
2 tbsp (30 mL) walnuts
2 tbsp (30 mL) sesame seeds
2 tsp (10 mL) coriander seed
2 tsp (10 mL) cumin seed
2 tsp (10 mL) fennel seed
1 tsp (5 mL) sumac
½ (2 mL) tsp salt
1 cup (250 mL) labneh (See TIP 1)
2 tbsp (30 mL) good-quality olive oil
3 tbsp (45 mL) dukkah
1 tsp (5 mL) lemon zest
1 tbsp (15 mL) chopped fresh mint
1 tbsp (15 mL) chopped Italian parsley
2 tbsp (30 mL) golden raisins (see TIP 2)
3 pitas, toasted or warmed in the oven

1 Heat a pan over medium. Add pistachios, almonds, walnuts and sesame seeds. Cook until toasted and fragrant, about 3 minutes, shaking the pan often. Transfer mixture to a blender or food processor and pulse until coarsely chopped.

2 Place coriander, cumin and fennel seeds in the pan and cook until toasted and fragrant, about 2 minutes, shaking the pan often. Transfer mixture to blender with nuts.

3 Add sumac and salt to blender then pulse until coarsely ground. Transfer mixture to a bowl.

4 Spread the labneh in a shallow bowl or on a plate, making dents with the back of the spoon. Pour olive oil in around the divots. Top with dukkah, lemon zest, mint, parsley and raisins.

5 Tear apart warm pita and serve.

TIP 1  If you are unable to find labneh in the grocery store, full-fat Greek yogurt works well too.

TIP 2  If you can’t find golden raisins, any sweet morsel can replace them: dried cherries, regular raisins or pomegranate seeds.

Serves 4 to 6, makes 3⁄4 cup (175 mL) dukkah

What to Serve

LCBO#:647313
$3.95  
F202004012.jpg
food and drink

Dukkah-Topped Labneh with Pita Mop

Summer 2020

BY: Michelle Rabin

Derived from the Middle East, dukkah is a mixture of spices and nuts blended together to make a condiment with rich, complex flavours. This recipe makes more than you need to top your labneh, and for that you will be thankful. Dukkah might become your new kitchen obsession. It’s savoury, crunchy and easy to make. Throw it on your salad, rub it on your meat, or top roasted vegetables with it! In this recipe, it’s paired with thick, tangy labneh, vibrant herbs and sweet golden raisins. Mop up all the layers of flavour with warm pita served straight from the oven.

DUKKAH

2 tbsp (30 mL) pistachios
2 tbsp (30 mL) almonds
2 tbsp (30 mL) walnuts
2 tbsp (30 mL) sesame seeds
2 tsp (10 mL) coriander seed
2 tsp (10 mL) cumin seed
2 tsp (10 mL) fennel seed
1 tsp (5 mL) sumac
½ (2 mL) tsp salt
1 cup (250 mL) labneh (See TIP 1)
2 tbsp (30 mL) good-quality olive oil
3 tbsp (45 mL) dukkah
1 tsp (5 mL) lemon zest
1 tbsp (15 mL) chopped fresh mint
1 tbsp (15 mL) chopped Italian parsley
2 tbsp (30 mL) golden raisins (see TIP 2)
3 pitas, toasted or warmed in the oven

1 Heat a pan over medium. Add pistachios, almonds, walnuts and sesame seeds. Cook until toasted and fragrant, about 3 minutes, shaking the pan often. Transfer mixture to a blender or food processor and pulse until coarsely chopped.

2 Place coriander, cumin and fennel seeds in the pan and cook until toasted and fragrant, about 2 minutes, shaking the pan often. Transfer mixture to blender with nuts.

3 Add sumac and salt to blender then pulse until coarsely ground. Transfer mixture to a bowl.

4 Spread the labneh in a shallow bowl or on a plate, making dents with the back of the spoon. Pour olive oil in around the divots. Top with dukkah, lemon zest, mint, parsley and raisins.

5 Tear apart warm pita and serve.

TIP 1  If you are unable to find labneh in the grocery store, full-fat Greek yogurt works well too.

TIP 2  If you can’t find golden raisins, any sweet morsel can replace them: dried cherries, regular raisins or pomegranate seeds.

Serves 4 to 6, makes 3⁄4 cup (175 mL) dukkah

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