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Dukkha Labneh Balls


Dukkha Labneh Balls

Dukkha Labneh Balls

Labneh is a probiotic-rich food popular in Middle Eastern cuisine. Labneh, which is made from strained yoghurt, has a tangy taste with a thick creamy texture similar to cream cheese. Probiotics are dietary factors that promote the growth of beneficial bacteria such as lactobacillus acidophilus and bifidus in the human gut. A healthy balance of bacteria is vital to our health and wellbeing. Gut bacteria play a major role in our digestive health, immune function, emotional health, and production of vitamin B12 and K.

Serves: 1

GF, V

Ingredients

Method

  • 1½ cups full-fat Greek yoghurt
  • Pinch sea salt
  • ¼ cup pumpkin seeds
  • ¼ cup almonds or hazelnuts
  • 1 tsp fennel seeds
  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 3 tbsp sesame seeds
  • ½ tsp sea salt
  • Pinch pepper
  • ¼ tsp chili flakes
  1. To make labneh, Place fine-mesh sieve over medium-size bowl and line with cheesecloth or muslin. Pour yoghurt into sieve and place in fridge overnight.
  2. Dry-toast seeds, nuts, fennel, coriander and cumin in frying pan until fragrant and lightly golden. Toast sesame seeds separately as they can burn easily.
  3. Once cooled place all ingredients in food processor and pulse until coarse consistency. Be careful not to over-process. Store leftovers in airtight container.
  4. When labneh is ready discard whey from bowl and roll into 2.5cm balls.
  5. Place dukkah in small bowl and roll each ball in dukkah. Place balls on serving dish and serve with crackers or crusty bread.

 

 



 

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .