ChefXi OfficialA sophisticated, high-protein snack that bridges the gap between the Levant and the Mediterranean. Creamy labneh topped with almonds toasted in a fragrant Thai-chili and garlic oil.
Spread the chilled labneh onto a small serving plate or shallow bowl, creating a well in the center with the back of a spoon. Set aside.
In a small skillet over medium-low heat, add the olive oil and almonds. Toast the almonds, stirring frequently, until they begin to turn golden and smell fragrant.
Watch closely—nuts go from golden to burnt in seconds!
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Subscribe to see full recipeNutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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