Labneh Stuffed Avocado Recipe

| Category: Food & Wine | Uncategorized

This combination of avocado, labneh, and dukkah also makes a great Mediterranean-inspired dip served with pita chips. Just mash the labneh and oil into the avocado and then sprinkle with the dukkah to serve.


1 avocado

2 tablespoons Labneh (recipe follows)

about 2 teaspoons avocado oil or extra-virgin olive oil

1 teaspoon Dukkah (recipe follows)


  • Slice your avocado in half lengthwise, and gently remove the pit. Slice the flesh of the avocado into cubes, leaving it in
the peel. Place about 1 tablespoon of the labneh in the center of each avocado half, and then drizzle them with the oil. Sprinkle the labneh with the dukkah, and serve immediately.



Labneh is an easy-to-make and incredibly delicious fresh, home-made yogurt cheese. Although you need to start the cheese the day before, there’s hardly any active prep time involved. This recipe makes extra yogurt cheese that is delicious spread on toast or used as a dip for fresh veggies or chips. Leave out the garlic if you want to use any extra labneh as a spread with a fruity jam.


1 cup unsweetened, full-fat Greek yogurt

1⁄4 cup avocado oil or extra-virgin olive oil

1⁄4 teaspoon kosher salt

pinch of freshly ground black pepper

1 clove garlic, minced (optional)


  1. In a medium bowl, mix together
the yogurt, oil, salt, and pepper, and add the garlic. double line a fine-mesh strainer with cheesecloth, leaving extra cheesecloth overhanging the sides of the strainer, and place the strainer over a medium bowl. Pour the yogurt mixture on top of the cheesecloth. Pick up the cheesecloth edges, and bundle them together to cover the top of the yogurt. Set aside at room temperature for at least 24, and up to 48, hours, checking occasionally to ensure that the bottom of the strainer is not hanging in any strained liquid (dump out the bowl if it is).


  1. Remove the labneh from the cheesecloth, place it in an airtight container, and refrigerate for up to a week.



This traditional Egyptian spice-and-nut mixture adds both texture and a pop of flavor to whatever you sprinkle it on. Use the extra on top of slices of crusty bread dunked into extra-virgin olive oil, or you can store it in an airtight container in the refrigerator for several weeks. Slices of avocado dipped directly in the dukkah mixture are also fantastic.


1⁄4 cup roasted hazelnuts, skins removed

2 tablespoons sesame seeds

1 tablespoon coriander seeds

1 tablespoon cumin seeds

1 teaspoon kosher salt

1⁄2 teaspoon whole peppercorns


  1. In the bowl of a food processor or spice grinder, put the hazelnuts, and pulse once or twice until coarsely broken. Add the sesame seeds, coriander seeds, cumin seeds, salt, and peppercorns, and pulse to make a coarse powder. Store in an airtight container at room temperature for up to a month.


Leave a Reply

Your email address will not be published. Required fields are marked *