Mini Labneh Dinner Rolls

Name: Mini Labneh Dinner Rolls
Prep time: 15 min
Cook time: 20 min
Yield: 12
Cuisine: Middle Eastern

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Breakfast Sides

Mini labneh dinner rolls are perfect for entertaining. Whether it’s for breakfast, lunch, or afternoon tea, they are light and delectable.

PREP TIME

15 minutes

COOK TIME

20 minutes

to make the labneh

5 hours

SERVES

About this recipe

Inspired by my Middle Eastern roots, these mini labneh dinner rolls are perfect for entertaining. Whether it’s for breakfast, lunch, or afternoon tea, they are light and delectable at any time of the day. These rolls are made with labneh (a thick, creamy dip) and fresh, healthy veggies. A sprinkle of za’atar on top compliments it greatly as well. Once the labneh is made, a roll can be prepared in under 5 minutes.

Add whatever veggies you like and don’t forget the most important ingredient – love.

Ingredients

Main Ingredients

12 dinner rolls
1-2 small tomatoes cut in half and sliced
1-2 small Lebanese cucumbers cut in half lengthways and sliced diagonally
2 radishes cut in half and thinly sliced
3 spring onion chopped
6-8 black olives de-seeded, cut in ¼’s
handful fresh mint leaves
handful fresh Italian parsley leaves
zaatar (optional)
olive oil to drizzle

Labneh

500 grams natural yogurt
2 teaspoons salt

Notes from Rouba

You can find the step-by-step recipe for homemade labneh here.
The leftover labneh keeps in the fridge for up to 5 days and makes a great dip drizzled with olive oil.
Don’t forget to check out the most creative ways to eat your leftover labneh.

Method

Step 1.

To make the labneh: Stir the salt into the yogurt. Pour the yogurt into a muslin cloth or anything that resembles this. You could easily use a disposable chux. Place in a strainer for 4-5 hours in the fridge until the whey strains out.

Step 2.

Prepare the vegetables, herbs and accompaniment for the rolls. Slice the dinner rolls ¾ of the way through from the top and heat them in the oven for 2-3 minutes.

Step 3.

To assemble the dinner rolls, spread 1-2 tablespoons of labneh inside each dinner roll. Add a sprinkle of za’atar (optional), a drizzle of olive oil, then add the vegetables, herbs and olives as shown below. I love adding a sprinkle of za’atar to finish off.