labneh with kimchi oil & roasted almonds
Line a strainer with coffee filter(s), spoon yogurt into the filter. Place the strainer over a bowl and cover. Place in fridge 6hr-overnight.
In a pan, toss in minced garlic (2-3 cloves, to taste) & minced shallot; cover with olive oil, enough to cover the contents completely. On low heat, let it come to a gentle simmer. Let it cook for 15-20 minutes, stir occasionally until the garlic softens (without browning); toss in chopped roasted almonds (or nut of preference). Season with a pinch of salt & sugar. Warm the nuts through, turn off the heat and remove pan from heat source. Let the contents cool to room temperature before you pour over the labneh.
I like to make extra kimchi oil, as labneh works it’s way down, top off with more kimchi oil mixture.
Garnish with extra chopped roasted nuts.
Kimchi oil is also delicious with:
good crusty bread
drizzled over your:
add mayo or cream cheese to make a sandwich spread or simply on its own.