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Labna and Tunisian dukkah with pickled spring vegetables recipe

  • 6servings

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Source: www.sbs.com.auReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, E
MineralsZinc, Copper, Natrium, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cups (1.1 kg) thick plain yoghurt

  2. 100ml extra virgin olive oil

  3. Warm flatbread and olives, to serve

  4. Pickled spring vegetables

  5. 12 dutch (baby) carrots, peeled and trimmed if necessary

  6. 1 celery heart, cut into quarters with leaves intact

  7. 2 long red chillies, sliced diagonally

  8. 2 small bulbs fennel, peeled and each cut into 8 pieces

  9. 10 small golden shallots

  10. 1 tiny savoy cabbage (or 1/2 small savoy cabbage), outer leaves removed and cut into 6-8 wedges

  11. 1 spiral green cauliflower, cut into florets

  12. 12 mini cucumbers, split down the middle

  13. 1 large handful river salt flakes

  14. 2 tbsp mustard seeds

  15. 180g caster sugar

  16. 90g river salt flakes, extra

  17. 600ml white wine vinegar

  18. 1 tsp black peppercorns

  19. 2 fresh bay leaves

  20. 4 sprigs thyme

  21. 6 cloves garlic, peeled and bruised

  22. 1 red chilli, split

  23. Tunisian dukkah

  24. 150g pistachio kernels, chopped

  25. 150g blanched almonds, toasted and crushed

  26. 2 tbsp sesame seeds

  27. 2 tbsp ground coriander

  28. 1 tbsp ground cumin

  29. 1 tsp coriander seeds, lightly crushed

  30. 1 tsp cumin seeds

  31. 1 tsp nigella seeds

  32. 1 tsp caraway seeds

  33. 1 tsp ground turmeric

  34. tsp chilli powder

  35. tsp freshly ground black pepper

  36. Pinch of ground cardamom

  37. Pinch of saffron threads

Instructions Jump to Ingredients ↑

  1. To prepare the pickled vegetables, place all the vegetables and salt flakes in a large bowl. Using your hands, scrunch everything together really hard to bruise the vegetables and rub the salt through, then weigh down with a plate and set aside for at least 1 hour.

  2. Drain the accumulated water away from the vegetables, then squeeze them to remove any excess liquid. Pack into hot sterilised jars. (I usually wash the jars on the rinse cycle in the dishwasher, then remove while still hot and pack them immediately.)

  3. Combine the remaining ingredients in a medium saucepan and bring to the boil. Reduce the heat and simmer for 4 minutes, then pour the hot liquid over the vegetables in the jars. Gently push the vegetables down so they’re completely covered in the liquid and allow to cool. Seal the jars with the lids, then cure in the fridge for at least 2-3 days before eating.

  4. Spoon the yoghurt into a fine sieve lined with a clean Chux or J Cloth. Leave to drain over a bowl for 2 days until the yoghurt is very thick.

  5. To make the dukkah, combine all the ingredients in a dry bowl. Store in an airtight container until needed.

  6. Turn out the labna onto a serving platter and pour the olive oil over the top. Sprinkle generously with dukkah and serve with the pickles, warm flatbread and olives.

  7. This recipe is an extract from

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