Breakfast and brunch
ChefNada Hadraj
Labneh Cake Mold
A new, distinctive way to present labneh in a cake-mold shape—perfect for serving labneh as a light dinner or a breakfast cake.
Ingredients
Start here, then move straight into the method.
- 12 slices of soft white bread
- 1 kilogram firm labneh
- 2 red tomatoes
- 1/4 cup pitted black olives
- 1/4 cup pitted green olives
- fresh green thyme or dried thyme
- fresh mint
- 3 cucumbers
- 1/4 cup olive oil
Method
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- We mix the labneh with the olive oil... place 4 slices of the soft bread close to each other in a rectangular dish.
- Use a knife to spread the bread with 3 or 4 tablespoons of labneh
- Arrange the tomato slices, cucumber, and olives on top of the labneh
- Place 4 more slices of bread over the labneh and vegetables, and spread a little labneh on one side of each slice and stack the vegetables again... and so on until the last four slices of bread
- Spread more labneh over the final bread layer and cover it from all sides, with the top layer also coated in labneh
- Use a piping bag to give the loaf the shape of a cake mold, using more labneh
- Garnish the labneh loaf with tomatoes, cucumber, mint leaves, and thyme
- Note : The olive oil used in this recipe adds extra flavor to the labneh and helps prevent the bread from softening too quickly.
Recipe tags
Breakfast and brunchInternational
