Fresh Vegetable Dip With Homemade Labneh and Duqqa (Dukkah) Flatbread

I love a good Mediterranean - flavor - inspired dish. When I was harvesting some of my fall produce, I was admiring the beautiful tops of the carrots I had pulled and was imagining ways to not let them go to waste.

Duqqa or "Dukkah" as it is often spelled, is a Middle Eastern spice that has roots from ancient Egypt. Essentially, it is a savory blend of nuts, seeds, herbs, and spices like almonds, walnuts, hazelnuts, fennel seeds, cumin, corriander, sesame seeds, etc.

You can find it pre-mixed, but it is also fun to make on your own using the traditional method of pounding or crushing the ingredients. A food processor is also amazing! There are so many good recipes out there, so I will let you find the best one to suit your flavor palate. In lieu of making Dukkah (which honestly does not last long on the shelf due to the nuts), you could use Za'atar spice which also pairs really nicely with labneh and fresh veggies.

Labneh is SO easy to make. I promise you, if you have a container of plain yogurt and cheesecloth, you can do this too! It really could not be more easy. You essentially are straining the plain yogurt to the point where all of the liquid (whey) comes away from it and you are left with a thick almost greek yogurt-consistency spread which in flavor is almost more cheesy. Give it a try, I am almost certain you will not regret it! See notes below on not wasting the whey. I was not able to take picture of mine, so please reference some great process photos online for "homemade labneh" if you need.

*The 24 hours listed in "prep time" is almost all INACTIVE and due to the labneh being left alone to strain.

The plan: Start by making the labneh the day before you want to serve. A couple of hours before serving (at least), pickle your red onions, Then wash and prep some veggies. Spread your labneh on a serving plate and top with fresh veggies, pickled onions, olive oil, seasoning, and herbs. Pan-fry your naan and cut into spears right before you are ready to serve so it can be slightly warm.

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