Garlic labneh Baz Recipe
Ingredients
- Yogurt [hung in muslin or cheese cloth for 24 hours] 4 kg
- Garlic, peeled [finely minced] 50 grams
- Mint leaves [chiffonade] 100 grams
- Dry mint 20 grams
- Olive oil 100 grams
- Salt Taste
- Mint leaves for garnish As needed
- Olive oil for garnish As needed
- Note: 4 kg of yogurt hung becomes 2.5 kg of labneh.
Directions
- 1. To the hung yogurt curd add the garlic, mint, dry mint, salt and olive oil. Fol2. Put mint leaves and olive oil for garnish.d together evenly.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 139g | |
| Calories 909 | |
| Calories from Fat 893 | 98% |
| Total Fat 100.99g | 126% |
| Saturated Fat 14.42g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 18mg | 1% |
| Potassium 93mg | 3% |
| Total Carbs 2.87g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.34g | 1% |
| Protein 1.42g | 2% |
