DATE ORANGE CINNAMON LABNEH DIP

Posted on: May 28, 2020. Updated on: July 12, 2023.

by Carolina Gelen

3.3 / 5. from 9

Click to vote

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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

3.3 / 5. from 9

Click to vote

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

  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.
  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.

  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.
  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.

Carolina Gelen

I speak 5 languages, but my favorite way to communicate is through the universal language of food. I translate food to be more approachable and accessible for the everyday cook. I didn't grow up with a lot, so I’ve always loved thrifting and finding a good sale. That also shapes my approach to cooking: I try to make most of my recipes as affordable as possible, and that is what my SCRAPS newsletter is about. Every two weeks I will send an exclusive recipe to your inbox. Subscribe to get full access to the newsletter and website.

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