DATE ORANGE CINNAMON LABNEH DIP
Posted on: May 28, 2020. Updated on: July 12, 2023.
by Carolina Gelen
INGREDIENTS (4-6 servings)
- 1 to 2 cups labneh (can be substituted with full fat Greek yogurt, sour cream, whipped feta or mascarpone with a little bit of lemon juice)
- click here for more instructions on how to easily make labneh at home
- the juice of 2 oranges (150 ml or 2/3 cup orange juice)
- 1/2 cup dates (a handful)
- 1 cinnamon stick (or 1 teaspoon cinnamon powder)
- 2 tablespoons sugar
- fresh mint
- the zest of 1/2 orange
- salt
INSTRUCTIONS
Step 1
Remove the pit of the dates and roughly chop half the amount of the dates. Next, cut the other half of the dates in half (this is simply for plating reasons, you can chop all of them if that’s what you please). Add all of the dates to a bowl.
Step 2
Zest the half of an orange and set the zest aside. Juice the two oranges and strain out the pulp. Add the orange juice to a pot, with the two tablespoons of sugar, a pinch of salt and the cinnamon stick. Wait for it to boil and then simmer the sauce for 5-7 minutes until it becomes slightly thicker.
Step 3
Pour the hot liquid in the bowl of dates and cover it. The dates will absorb that flavorful liquid and plump up. Let the whole mixture reach at least room temperature before topping the labneh with it.
Step 4
Add dollops of the labneh onto the serving plate and swirl it around using a spoon. Next, pour the marinated date mixture on top of it and drizzle all of that liquid on top. Last thind, sprinkle some fresh mint leaves on top of the labneh. Serve this with challah bread, crackers or pita.
DATE ORANGE CINNAMON LABNEH DIP
Ingredients
- 1 to 2 cups labneh (can be substituted with full fat Greek yogurt, sour cream, whipped feta or mascarpone with a little bit of lemon juice)
- click here for more instructions on how to easily make labneh at home
- the juice of 2 oranges (150 ml or 2/3 cup orange juice)
- 1/2 cup dates (a handful)
- 1 cinnamon stick (or 1 teaspoon cinnamon powder)
- 2 tablespoons sugar
- fresh mint
- the zest of 1/2 orange
- salt
Instructions
- Remove the pit of the dates and roughly chop half the amount of the dates. Next, cut the other half of the dates in half (this is simply for plating reasons, you can chop all of them if that’s what you please). Add all of the dates to a bowl.
Zest the half of an orange and set the zest aside. Juice the two oranges and strain out the pulp. Add the orange juice to a pot, with the two tablespoons of sugar, a pinch of salt and the cinnamon stick. Wait for it to boil and then simmer the sauce for 5-7 minutes until it becomes slightly thicker.
- Pour the hot liquid in the bowl of dates and cover it. The dates will absorb that flavorful liquid and plump up. Let the whole mixture reach at least room temperature before topping the labneh with it.
- Add dollops of the labneh onto the serving plate and swirl it around using a spoon. Next, pour the marinated date mixture on top of it and drizzle all of that liquid on top. Last thind, sprinkle some fresh mint leaves on top of the labneh. Serve this with challah bread, crackers or pita.
