Ingredients
Basic labne balls
Method
1.Make labne balls: Combine yoghurt and salt in a bowl. Place yoghurt in a fine sieve over a large bowl. Cover with plastic food wrap; chill overnight to drain.
2.Discard liquid in bowl. Roll tablespoon measures of yoghurt into balls. Place on a lined tray. Cover with plastic food wrap; chill for 2 hours or until firm.
3.Reserve 7 of the labne balls. Place remaining labne and rosemary in a sterilised jar. Pour over oil to cover.
4.Preheat oven to 200°C (180°C fan-forced). Place the bread, cut sides up, on a baking tray.
5.Heat a large frying pan over moderate heat. Spray mince with oil. Add mince to pan; cook, stirring to break up lumps, for 5 minutes or until browned. Add seasoning and garlic; cook and stir for 2 minutes or until fragrant. Add tomatoes; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, for 10 minutes or until mixture thickens. Remove from heat. Cool slightly. Stir in parsley.
6.In a small bowl, combine 4 labne balls with the pesto. Using a fork, mash to combine. Spread bread evenly with mixture. Top with the mince mixture and almonds. Sprinkle with cheese.
7.Bake for 25 minutes or until the cheese melts and bread is toasted. Cut into slices. Top with remaining 3 labne balls and extra parsley. Serve with lemon wedges.
You will have some left over labne balls from the labne recipe, you can use this in other recipes. Pizza is best made just before serving. Try using pizza bases, Lebanese bread or bread rolls instead of Turkish bread. Chicken mince can be used instead of lamb mince, if preferred.
Note
