The number 1 dinner party starter? look like a culinary genius and bring people together!

How?

By-

breaking bread ( and the ice) and getting them eating with their hands! It’s pure kitchen theatre! This party starter keeps the budget under control (I say that awful killjoy word with a French accent, makes it not seem so vile!)- this recipe is cheap and oh so cheerful, not to mention horrendously addictive to eat!

Recipe for herb and lemon labne with home made flatbread- serves six gluttons, eight at a pinch!

Labne

start this one two days before, it’s easy but requires some forward planning, but you’re good at that aren’t you?

Mix thoroughly in a big bowl

1 Kg full fat Greek yoghurt

2-3 crushed garlic cloves, smoked is nice

1 teaspoon sea salt flakes, also smoked is nice

1 tablespoon honey

4 tablespoons EVOO

zest and juice of 1 large lemon

1-2 teaspoons Ras al Hanout spice mix ( optional)

Now

prep your sieve

Line a conical or small sieve with either muslin or 2 clean chux layered crossways, suspending the sieve over a bowl to catch the whey. Make sure the sieve is the correct size for the bowl not to touch the bottom of it. Carefully pour the mixture into the muslin lined sieve drawing the opposing corners up and tying to make a little parcel.

Drain in the fridge emptying the liquid from time to time, in two days you will have Labne, also known as hung yoghurt!

You can get the time down to one day by gently squeezing the bottom of the parcel to force the liquid out, I say gently or or you could spring a leak!

To Serve-

Turn out onto a rustic wooden board or serving platter, use a spatula to work the cheese into a round, it will be quite firm. Create little “waves” with the spatula which will accommodate the topping and look fabulous!

For the Topping

Fry some whole cumin seeds in a little olive oil adding the Ras al Hanout mix here if you wish, cool slightly then carefully pour over the cheese.

Garnish with any combo of the following-

Mint and / or coriander leaves, pomegranate arils, finely chopped preserved lemon, pomegranate molasses, black and white sesame seeds, dried cranberries or barberries, toasted pine nuts or almonds, chopped fresh raspberries, chopped dried apricots,

Up to you! What you are after is a sweet spicy savoury mix of different textured garnishes for max WOW factor and deliciousness!

serve your beautiful labne with homemade flatbread.

Flatbread

So easy so fun so good!

Mix in a small bowl, there is a reason for the small size-

2 cups bread making flour

4 teaspoons baking powder

1 teaspoon salt

Now add-

1 cup full fat yoghurt

Any seasoning you like , provided it is reasonably dry, for example-

1 teaspoon lime or lemon zest, 1 bunch finely chopped coriander stems ,well washed and dried, 1 teaspoon dried chilli flakes, 1 teaspoon garlic or onion powder, ‘bout 2 chopped French shallots ( my fave flavouring), for an Indian touch add 1 tablespoon Pach Phora spice mix, from Herbies.

Mix the lot with a wooden spoon until it just comes together then get in and knead/mix with your hand, this is easier in a small bowl. Make a nice round ball, then turn out onto an oiled work surface and knead little more.

Once ready, place the dough into a preoiled stainless steel bowl ( the dough is very sticky!). Cover the dough with a tea towel and place in a warm spot, on top of the hot water system is ideal, I place mine in the sun on my front steps. Leave for two hours, the dough will proof but only rise a little.

Once proofed, prep a baking tray with paper or use oil, separate and roll dough with oiled hands into six or eight smaller balls and place onto tray ready to cook.

Now get cooking!

Once your mates have arrived and you are ready to cook the flatbreads fresh- have your labne out of the fridge , dressed and ready to go on the kitchen bench, have also your serving board for the flatbreads ready with garnishes ie EVOO, salt flakes and cut limes.

Heat-

a large ie 27 cm non stick frying pan until as hellishly hot as you can get it!I mean it, full bore! Once smoking, do NOT add oil!

Roll your first flatbread out onto an OILED bench, using if possible a marble rolling pin which also has been oiled. Roll out in a circular shape gently pulling it away away if it sticks, don’t worry iff the shape is a little irregular, more important is the thickness- too thin and it will stretch too much and break when being lifted into the pan, too thick and the result will be too doughy- the correct thickness is about 3 mm.

Gently-But swiftly!

lift the flatbread up (using your hands), only by the edges and place in the red hot pan to bubble up, this is fast so start rolling your next flatbread! Important is the bread goes in oiled not the pan. Once you have big bubbles coming up, no more than 30 seconds, turn the flatbread and give it another 30 seconds or so. If you have ever seen Indians throwing dough onto the sides of the Tandoor you will know what I mean, it’s super quick!

If the pan leaves oil or debris after each bread, wipe the pan with paper towel and wait a little for it to reach maximum heat again, before placing the next flatbread down to cook, remember the dough is oiled ,the pan is dry.

Turn the hot bread

onto your wooden board and dress theatrically with a squeeze of lime from on high, salt and a drizzle of EVOO. If you give a guest this easy but fun job they will love you for it! Keep cooking all the rest, don’t worry about waiting in between each flatbread, your guests will be ferociously competing for the gorgeous goods! Additionally you will be putting on quite the show by cooking bread to order , it’s great to watch unfold! A lovely side effect of all this wonderful interaction is that people will get to know each other naturally and quickly- incidentally a good way to set folks up should you fancy your good self as a bit of a cupid, I know I’ve done it.

WIN!!!!!

Great for a starter if giving a full dinner party-

But also equally good if hosting drinks only, fills up your party loving friends and makes YOU shine!

If by chance you have any flatbreads left over, ( I rarely have), -they are great gently warmed in the oven next day under foil, then topped with a smear of hummus , fried or poached egg, avo, dollop of labne and fresh herbs and a sprinkle of Middle Eastern seasoning of your choice.

Good luck and let me know how you go!

Les xx