Bite into these crispy Labneh balls with olives and pistachios, from Le Bédouin. Golden, tasty and perfect as an appetizer or on a salad, they add a gourmet touch in the blink of an eye.
Amuse-bouche
Labneh
Crispy Labneh balls with olives and pistachios
Fresh and creamy
- 2 portions
- 15 min
- a few minutes to toast
Ingredients
- 10 scoops Labneh cheese
- 60 g dehydrated black olives, finely crushed (oven 225o F, 2 h)
- 60 g pistachio powder
- 60 g breadcrumbs, ground into powder
- 2 whipped eggs
- Salt, freshly ground black pepper
- 60 ml olive oil
Preparation
- Beat the eggs in a cul-de-poule, season and set aside.
- Mix together the breadcrumbs, dehydrated black olives and pistachios.
- Roll the cheese balls in the egg mixture, then roll in the breadcrumb mixture and repeat.
- Heat your olive oil in a frying pan over medium heat, place the cheese balls on top and roast on all sides.
- Serve as an appetizer, with a Greek salad or your favorite salad!
Labneh
Discover the product
Originally from the Middle East, Labneh is a creamy fresh cheese made from drained yoghurt. Rich in protein and easy to digest, Labneh fits perfectly into a balanced diet.
