Lebneh Stuffed Olives Recipe (with Video)

For the stuffed olives
1. Mix together the Lebneh, salt, and black pepper in a small bowl.
2. Stuff each olive with the Lebneh mixture and set aside.
3. In a medium bowl, whisk together the gluten-free all-purpose flour, garlic powder, smoked paprika, cumin, salt, and black pepper.
4. Add the cold water and egg, whisking until smooth.
5. Dip each stuffed olive into the batter, ensuring they are coated evenly.
6. In a large skillet, heat about 1 inch of vegetable oil over medium-high heat.
7. Fry the battered olives until golden brown, around 2-3 minutes.
8. Transfer to a paper towel-lined plate.
For the dip
1. In a bowl, combine the Greek yogurt, extra-virgin olive oil, lemon juice, and lemon zest. Mix well.
2. Add the chopped dill, thyme, red pepper flakes, and minced garlic to the yogurt mixture.
3. Stir thoroughly.
4. Season the dip with salt and black pepper according to your taste.
5. Chill the dip in the refrigerator for at least 30 minutes to allow flavors to meld.
For serving
1. Serve the gluten-free fried olives stuffed with Lebneh warm, along with the lemon and herb Greek yogurt dip on the side.