Labneh Cucumber Rolls
Fresh cucumber ribbons rolled around creamy labneh blended with herbs and lemon zest, finished with a drizzle of olive oil. A light, refreshing, and elegant no-cook appetizer.
Ingredients
Scale
- 1 cup labneh
- 2 large cucumbers, sliced lengthwise into thin ribbons
- 1 tablespoon olive oil
- 1 tablespoon fresh mint, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a mixing bowl, combine labneh, olive oil, chopped mint, chopped dill, lemon zest, salt, and black pepper. Stir until smooth and well blended.
- Using a vegetable peeler or mandoline, slice the cucumbers lengthwise into thin ribbons.
- Lay the cucumber slices flat and gently pat dry with a paper towel to remove excess moisture.
- Spread a thin layer of the labneh mixture evenly along each cucumber slice.
- Roll each slice tightly from one end to the other to form a neat roll.
- Place the rolls seam side down on a serving plate and refrigerate for 15 minutes to set.
- Drizzle lightly with olive oil and garnish with extra fresh herbs before serving chilled.
Notes
- Slice cucumbers thinly so they roll easily without cracking.
- Do not overfill to keep the rolls neat and compact.
- Prepare the filling ahead of time and assemble shortly before serving for best freshness.
Find it online: https://tastyze.com/labneh-cucumber-rolls/