Labneh with Crispy Vegetables
by Tarla Dalal
07 Jul 2012
This recipe has been viewed 32211 times
The Labneh is a delicious dip made of thick curd and fresh cream that is mixed in with pounded sesame, garlic, salt and olive oil. Vegetables are sliced well, mixed in with cornflour and salt and deep-fried and served fresh with the Labneh, for a great starter!
Labneh with Crispy Vegetables recipe - How to make Labneh with Crispy Vegetables
Preparation Time: Cooking Time: Total Time:
Serves 4.
For the labneh
1/2 cup thick hung curds (chakka dahi)
2 tsp fresh cream
2 cloves garlic, grated
1 tsp roasted sesame seeds (til)
1 tbsp olive oil
salt to taste
For the crispy vegetables
1 cup thinly sliced mixed vegetables (carrots, baby corn, zucchini, small brinjals, yellow squash)
1/2 cup cornflour
salt to taste
Other ingredients
oil for deep-frying
Method
For the labneh
For the crispy vegetables
- Main Procedure
For the labneh
- For the labneh
- Pound the sesame seeds and olive oil in a mortar and pestle to a paste.
- Add all the remaining ingredients and whisk well.
- Refrigerate to chill.
For the crispy vegetables
- For the crispy vegetables
- Heat the oil in a wok or a kadai.
- Spread ΒΌ cup of sliced vegetables on a flat plate.
- Sprinkle some cornflour and salt over it and mix well.
- Deep-fry in hot oil till crisp and golden brown.
- Repeat for all the vegetables. Drain on absorbent paper and serve immediately with the chilled labneh.
Nutrient values per serving
| Energy | 265 cal |
| Protein | 5.9 g |
| Carbohydrates | 24.2 g |
| Fiber | 4.5 g |
| Fat | 15.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 453.2 mcg |
| Vitamin B1 | 0.4 mg |
| Vitamin B2 | 0.3 mg |
| Vitamin B3 | 2.5 mg |
| Vitamin C | 11.3 mg |
| Folic Acid | 64 mcg |
| Calcium | 168.6 mg |
| Iron | 2.3 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 24.1 mg |
| Potassium | 170.1 mg |
| Zinc | 0.6 mg |
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