Cheese and labneh Galette

Cheese and labneh Galette

Pastries have their special place on the Ramadan iftar table. I personally don’t make them frequently in ramadan because I rarely have the time but when I do, this labneh and cheese galette is one of my go to recipes.

A Galette is a term used in the French cuisine to refer to various types of flat, round or freeform crusty cakes or pastries. They can be savory or sweet with fillings ranging from fruit to cheese and everything in between.

I personally like making my galette with a middle eastern twist. I use labneh, akawi cheese, herbs and olives. The result is a wonderful melody of flavors that plays beautifully against the crust.

Instead of the usual galette buttery crust, I use a simple dough enriched with milk, eggs and a little oil. The dough is much more forgiving in the heat of the UAE and my kids prefer its softer texture.

Why a galette you may ask?

Making  the pastry into one galette instead of individual small servings saves time which is always a plus in ramadan. You can also decorate the galette with shaved cucumbers and cherry tomatoes (or sundried tomatoes if you like) for a beautiful presentation when you have people over. A show stopper that requires a fraction of the time that a plate full of mini pastries require. A win win situation in my book.

Whenever I prepare a meal from scratch, I try to use local products as much as I can, that’s why I used Jenan’s eggs and flour for this recipe. Supporting local businesses is a cause I believe in, besides local products are almost always more fresh and of better quality.

Labneh and Nabulsi cheese galette

For the dough

2 and 3/4 cups of patent all purpose flour (see notes)


  • 1 tablespoon instant yeast
  • 2 tablespoons milk powder
  • 1/4 teaspoon ground mahlab
  • 1/4 teaspoon ground fennel seeds
  • 1/4 teaspoon nigella seeds
  • 1 eggs
  • 1/3 cups vegetable oil
  • 1/2 teaspoon salt
  • 2/3  cup of water (you may need an additional ¼ cup)
  • 400 g mildly salty akawi cheese grated
  • 225 g labneh
  • 1/2 cup pitted black olives
  • 2 tablespoons fresh oregano chopped(or two teaspoons dried)
  • 1/4 cup fresh mint chopped
  • 2 tablespoons olive oil
  • 1 egg
  • 1 tablespoon vinegar
Read the whole recipe on Chef in disguise