How to Make Creamy Labneh with Sweet and Spicy Urfa Onions and Crispy Buckwheat

Every so often you eat out and find a dish so golden that you know you need to pick apart the ingredients and rush home to recreate it. This exactly how I felt about the Queen of Cups, Glastonbury's Creamy Labneh with Sweet and Spicy Urfa Onions and Crispy Buckwheat.

This strained yogurt cheese boasts a rich and creamy texture with a tangy flavour that is hard to resist. When paired with sweet, sticky, chili-infused red onions and crunchy crispy buckwheat, it creates an unforgettable dish that excites the palate.

Understanding Labneh

Labneh is incredibly versatile and can be enjoyed in numerous ways. This creamy dip is not only excellent on its own but also serves as a fantastic base for various toppings and flavours. If you haven't tried labneh yet, you're in for a tasty surprise. Making labneh at home is really, requiring only two basic ingredients: yogurt and salt.

To make the ultimate creamy labneh, start with full-fat Greek yogurt. The rich fat content is key to achieving that smooth, spreadable texture. Incorporating about 1/2 teaspoon of salt not only enhances the flavour but also helps draw out moisture from the yogurt, which is important for the straining process.

Urfa Onions: Sweet and Spicy Delight

With your labneh on the way, let's focus on the Urfa onions that will crown this creamy masterpiece. Urfa onions are prepared using red onions, which are sautéed to develop a sweet, caramelised flavour, and then given a kick with chili and seasonings.

To prepare them, slice 2 medium red onions thinly and cook over medium heat in a tablespoon of olive oil. Stir occasionally until the onions turn translucent and slightly caramelized, which usually takes about 8–10 minutes.

Add 1 tablespoon of brown sugar and a pinch of chili flakes to enhance their sweetness. A splash of balsamic vinegar or a little lime juice can help create balance, giving that sticky sweetness with a satisfying zing that pairs beautifully with the tangy labneh.

Preparing Crispy Buckwheat

The final touch is the crispy buckwheat, providing essential texture and crunch to the dish.

To make crispy buckwheat, rinse and drain 1 cup of buckwheat groats thoroughly. Next, place them in a dry skillet over medium heat. Toast them while stirring frequently until they turn golden and crunchy, which typically takes about 8–10 minutes.

Consider seasoning the buckwheat with a pinch of salt and a dash of cumin and sumac to enhance its flavour. These little crunchy bites will offer an irresistible contrast to the creamy labneh and sweet Urfa onions.

Creamy Labneh with Sweet and Spicy Urfa Onions and Crispy Buckwheat - The Recipe

The Labneh

Ingredients

Mix 1/2 tsp salt

600ml pot of plain full fat Greek yoghurt.

Method

Line a fine mesh strainer with cheesecloth or a tea towel and sit over a bowl. Tip in the yogurt and leave in fridge with the bowl underneath for at least two hours ... the longer the yoghurt is left to strain the stiffer it becomes, and we want it to be a cream cheese consistency.

The Urfa Onions

1 Large red onion, peeled & cut into 8 wedges

1/2 tbsp Brown Sugar

1 tbsp Balsamic Vinegar

1 tbsp Olive Oil

1 tbsp Butter

3/4 tsp Salt

1/4 tsp Ground Black Pepper

1 to 2 tsp of either Urfa or Pul biber

Method

In a large non-stick pan over medium heat add 1 tbsp butter and 1 tbsp olive oil. Give it a stir and allow the butter to melt.

In the meantime, pull apart the layers of your onion wedges, so you are left with separate onion petals, then add to the pan. Fry for 15-20mins, or until they start to soften. If they start browning/charring at any point turn down the heat, this step is merely to soften the onions and try and get out some moisture. Season with salt and pepper, your chosen chilli flakes, sugar and balsamic vinegar. Mix until sugar is dissolved.

Turn heat down to low-medium and continue frying for another 10 to 15 minutes Again, don't let them catch and start crisping/charring. We are not looking for the onions to collapse into a caramelised oniony tangle, we want them to retain their petal shape but for the glaze to become sticky.

The Crispy Buckwheat

Ingredients

150g Buckwheat, sometimes known as Buckwheat Groats (not be confused with Buckwheat flour)

350ml Veg stock

1 tbsp Olive oil

1 tsp ground cumin

1 to 2 tsp Sumac

Method

Tip the buckwheat into a pan and cover with the stock. Simmer for 15 mins till tender, then drain.

Add the oil into the frying pan and add the buckwheat. Fry, stirring frequently, till crispy. As the buckwheat starts to crisp, stir in the coriander and sumac.

Assembling the Dish

Now that all your components are prepared, it’s time to assemble this culinary delight:

1. Start with a generous dollop of labneh on a serving plate, spreading it out slightly.

   
   

2. Spoon the sticky, sweet Urfa onions over the labneh, allowing their vibrant colour and sheen to shine.

   
   

3. Finally, scatter the crispy buckwheat on top, and garnish with fresh coriander for a pop of colour and fresh flavour.