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!
Add the sliced garlic and crushed Thai chilies to the oil. Continue cooking for another minute until the garlic is crisp and pale golden, but not brown. Remove from heat immediately.
Stir the lemon zest and sea salt into the hot oil. The residual heat will release the citrus oils without making the zest bitter.
Carefully pour the hot almond and chili oil mixture over the labneh. The oil will pool beautifully in the center.
Garnish with the torn fresh mint leaves and serve immediately with warm pita or cucumber slices.
The key to this snack is the contrast between the cold, creamy labneh and the warm, aromatic oil. If you can find Marcona almonds, their buttery texture elevates this significantly. Don't skip the lemon zest; it provides the 'vibrant' lift that cuts through the richness of the nuts and cheese.
Nutrition 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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