Infused oil is a great way to get extra flavour into your dish. I make two to three different types at a time and pop them into salad dressing or drizzle it over roast vegies or grilled meat. The rose petals in this recipe add a delicate floral note to the oil and the warming heat of the chilli make it a perfect accompaniment for all types of recipes.
4 dried rose buds
4 dried red chillies, finely chopped
100ml extra virgin olive oil
In a small mixing bowl, crush the rose buds by pinching between your fingers (if you want it really fine use a mortar and pestle) then add the finely chopped chilli along with the extra virgin olive oil. It is best if you allow this oil to steep for a few days before using however, you can make it and use straight away if you don’t have the time.
If you cannot find Labneh from your market you can simply make your own by lining a fine sieve with chux before placing greek yoghurt into the cloth and allowing to drain overnight in the fridge. Be sure to suspend your sieve over a bowl to catch the liquid which will drain out.