It’s as if summer has a knack for sneaking up on you in the Kalahari. One moment, you’re still savouring the last remainder of a chilly, dry season, and the next, the savannah desert transforms overnight into a blazing expanse of warmth.
I’ve called Namibia home for over twenty years, and every year without fail, I find myself caught off guard by the sudden shift in seasons. It’s a curious phenomenon—an abrupt change that defies all predictions… and with it comes an almost palpable expectation in the air.
It’s as if the Kalahari is holding its breath, waiting for the sky to break and release the rains that will bring change and renewal. The sense of anticipation is powerful. Summer has arrived, not with a gradual build-up but with a decisive, unwavering presence that is both startling and exhilarating.
Isaiah 43:19 (NIV)
“See, I am doing a new thing! Now it springs up; do you not perceive it? I am making a way in the wilderness and streams in the wasteland.”
There is also a shift in my Kalahari kitchen. Gone are the hearty, warming dishes of the cooler months. In their place, I find myself reaching for lighter, refreshing options that can help beat the heat. I make room for fresh produce, the winter menu transforming into a celebration of vibrant flavours and textures, reflecting the season’s promise of renewal and lightness.
The transition to lighter, fresher dishes lets us savor the simple pleasures of the season. Labneh, with its rich, creamy texture, pairs beautifully with the juicy, roasted tomatoes that are now in abundance. Together, they create a dish that’s both refreshing and satisfying. It has become my new go-to appetizer or snack when Janneman and I relax under the camelthorn trees, watching the sun set in the west. Paired with a slice of crusty bread or toasted pitas, this combination offers the perfect balance of flavours and textures—ideal for a summer snack or light meal.
What is labneh?
Labneh is a soft cheese made by straining yogurt, allowing all the whey to separate and leaving soft curds behind. The longer you allow the yogurt to strain, the firmer your labneh will be. For this recipe I wanted to have a smooth, spreadable consistency so I didn’t leave the yogurt to strain for too long but you could leave it overnight in the fridge if you wanted a more cream cheese-like consistency.
How to eat labneh
I love serving it this way, topped with tomatoes and served with crusty bread or pita bread as a simple appetizer.
However, it can be used in the same way you would use cream cheese or soft goat’s cheese. As a dip for vegetables, spread on sandwiches. You could also serve it with fresh honey and fruit for a delicious breakfast (just leave out the pepper). The characteristics of this labneh recipe with confit tomatoes are so compelling that you’ll find yourself making it repeatedly. Enjoy this easy labneh recipe and embrace the vibrant flavours of summer and make each dish uniquely yours!
With love from my Kalahari kitchen, Aldalene
