Labneh Molds with Walnut & Pepper Filling – A Stunning Twist on a Levantine Classic
Before we dig into the recipe, I just want to say — thank you for being here. If you’re someone who finds joy in simple, wholesome ingredients turned into something extraordinary, then this recipe is especially for you. This stunning appetizer — Labneh Molds with Walnut & Red Pepper Filling — is a fresh, elegant, and surprisingly easy take on a beloved Middle Eastern staple.
These little towers of creamy labneh, filled with crunchy, flavorful goodness, are everything: light, tangy, nutty, and visually beautiful. They’re perfect for impressing guests or treating yourself to a little everyday elegance. 🧄🌿
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What Are Labneh Molds?
Labneh molds are shaped servings of strained yogurt (labneh), seasoned with herbs and salt, and filled with savory or sweet toppings. In this version, we use a vibrant filling of chopped walnuts and red bell peppers, tossed with a drizzle of olive oil for flavor and shine.
The result? A fresh, tangy, creamy bite that’s beautifully balanced with crunch, color, and a pop of earthy sweetness.
Why You’ll Love This Recipe
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🧄 Bright and herby labneh base – a delicious canvas for toppings
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🌰 Crunchy walnut and pepper filling – full of texture and flavor
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✨ Elegant presentation – perfect for holidays or mezze platters
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🕒 No cook, no fuss – all you need is time to chill and shape
These are as lovely on the eye as they are on the palate. Serve them chilled and watch them disappear.
What Do They Taste Like?
Creamy and tangy from the labneh, with bursts of sweet crunch from red pepper and walnuts. The herbs in the labneh add freshness, and the olive oil drizzle ties it all together with a hint of richness. It’s balanced, savory, and refreshing — like the best of a mezze platter in one elegant bite.
Health Benefits of This Appetizer
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✅ High in protein and probiotics (thanks to labneh!)
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✅ Loaded with omega-3s from walnuts
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✅ Low-carb, gluten-free, and naturally vegetarian
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✅ Rich in antioxidants from peppers and herbs
Ingredients You’ll Need
For the Labneh Base:
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2 cups labneh (strained Greek yogurt works too)
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1/2 tsp salt
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1 tbsp chopped fresh parsley or mint
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Optional: 1 small clove garlic, grated
For the Filling:
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1/2 cup walnuts, finely chopped
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1/4 cup red bell pepper, diced small
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1 tbsp olive oil
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Pinch of salt
Tools You’ll Need
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Small silicone molds or mini ramekins
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Mixing bowls
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Spoon or spatula
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Strainer (if making labneh from yogurt)
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Serving plate for presentation
Additions & Variations
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🧀 Add a little crumbled feta to the filling for extra saltiness
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🍋 A squeeze of lemon juice in the labneh gives a citrusy lift
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🌶️ Sprinkle with Aleppo pepper or sumac for color & tang
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🥒 Top with chopped cucumber or olives for a Mediterranean flair
How to Make Labneh Molds with Walnut & Pepper
Step 1: Prepare the Labneh
If you're using Greek yogurt, strain it overnight through a cheesecloth to thicken. Then mix it with salt, herbs, and garlic (if using). Stir until creamy and well blended.
Step 2: Mold the Labneh
Lightly oil your molds or ramekins. Spoon the labneh mixture into each mold, pressing it up the sides to create a hollow in the center. Chill in the fridge for at least 2 hours to set.
Step 3: Make the Filling
In a bowl, combine chopped walnuts, red pepper, olive oil, and a pinch of salt. Toss to coat.
Step 4: Assemble and Serve
Unmold the labneh towers onto a serving plate. Fill each center with the walnut mixture. Garnish with extra herbs, nuts, and olive oil drizzle. Serve cold.
What to Serve With Labneh Molds
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Warm pita or seed crackers
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Cucumber or radish slices
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Hummus or baba ghanoush
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A glass of mint tea or cold sparkling water
Tips for Perfect Labneh Molds
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Use full-fat yogurt or labneh for best texture
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Chill well so they hold their shape
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Use molds with a smooth interior for easy release
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Make them a day ahead — flavors get better with time!
Storage Instructions
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Fridge: Keep covered in the fridge for up to 3 days
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Do not freeze: Labneh can separate when frozen
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Best served cold and fresh
Quick Recipe Info
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Prep Time: 15 minutes
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Chill Time: 2+ hours
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Total Time: ~2 hrs 15 mins
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Servings: 4–6
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Difficulty: Easy
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Cuisine: Middle Eastern
FAQ
Can I use store-bought labneh?
Absolutely! Just be sure it's thick and tangy.
Can I use a different nut?
Sure — almonds, pistachios, or pecans work well here.
Can I make these vegan?
Use a thick plant-based yogurt strained overnight with similar results!
Final Thoughts
These Labneh Molds with Walnut & Red Pepper Filling are more than just a pretty plate — they’re a celebration of simple ingredients, beautifully elevated. Whether you're serving them as part of a mezze spread, holiday appetizer, or elegant lunch, they’ll bring brightness and elegance to any table.
🥙 Want more mezze magic?
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Roasted Beet & Labneh Dip
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Stuffed Grape Leaves (Warak Enab)
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Muhammara (Spicy Walnut Red Pepper Dip)
📸 Show Off Your Creations!
If you make these, I’d love to see your plate!
📌 Share your photos on Pinterest or tag me on social — nothing makes me happier than seeing your inspired tables. 💛
🧄 Nutritional Info (Per Mold Approx.)
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Calories: 160
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Protein: 5g
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Fat: 13g
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Carbs: 4g
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Sugar: 2g
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Fiber: 1g