Dipping mix with Hungarian and Turkish Labneh
A must for gatherings of friends or an evening filming is a dip served with tortilla chips or vegetable sticks. We thought that classic salsa and guacamole were getting boring, so we threw together a couple of new dips with Hajdú Hungarian and Turkish Labneh to make the evening truly unforgettable.
Ingredients
Creates 4 dips:
350g Hungarian Labneh
350g Turkish Labneh
1 lemon
2 cloves of garlic
1 tsp dried thyme
2 tsp ground cumin
¼ piece of red onion
3 tsp. dried oregano
1 tsp. turmeric
2 tsp. olive oil
1 tsp. dried parsley
1 tsp. chilli flakes
1 tsp. red pepper
Dried coriander to taste (can be substituted with parsley)
A few drops of Worcestershire sauce
Salt
Pepper
Preparation
Classic dipping sauce:
Mix 175 grams of Turkish Labneh with ½ tablespoon of freshly squeezed lemon juice, then add 1 crushed clove of garlic, 1 teaspoon of thyme and salt and pepper to taste.
Mix the sauce thoroughly and refrigerate for half an hour to allow the flavours to blend.
Greek dipping sauce:
Mix 175 grams of Turkish Labneh with 2 teaspoons of oregano, 1 teaspoon of parsley, 1 teaspoon of olive oil and season with salt and pepper to taste.
Mix the sauce thoroughly and refrigerate for half an hour to allow the flavours to blend.
Middle Eastern dipping sauce:
Mix 175 grams of Turkish Labneh with 1 teaspoon of olive oil, 1 crushed clove of garlic, 1 tablespoon of ground cumin, 1 teaspoon of oregano, 1 tablespoon of turmeric, salt, and pepper and coriander to taste.
Mix the sauce thoroughly and refrigerate for half an hour to allow the flavours to blend.
Spicy dipping sauce:
Mix 175 grams of Turkish Labneh with 1 teaspoon of ground red pepper, 1 tablespoon of chilli flakes, 1 tablespoon of ground cumin, ¼ head of diced red onion, a few drops of Worcestershire sauce and salt and pepper to taste.
Mix the sauce thoroughly and refrigerate for half an hour to allow the flavours to blend.
Tip: Serve with carrot and celery sticks and tortilla chips.
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