735 MIN

Labneh with Za'atar

Name: Labneh with Za'atar
Prep time: 15 min
Total time: 12 h 15 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1.8 lb Greek yogurt (full fat); 1 1/2 tsp sea salt; 2 tbsp za'atar; 1/4 cup extra virgin olive oil; 1/2 lemon (zest only); 2 oz kalamata olives (to serve)

Yogurt hung overnight to a soft cheese, pooled with oil and za'atar.

vegetariangluten-freelow-carbbreakfastside-dishdip

Ingredients

1.8 lbGreek yogurt, full fat
1 1/2 tspsea salt
2 tbspza'atar
1/4 cupextra virgin olive oil
1/2lemon, zest only
2 ozkalamata olives, to serve

Method

1
Beat the salt thoroughly through the yogurt. It seasons the cheese and it draws the whey out, so it does two jobs at once.
2
Line a sieve with a double layer of muslin, tip in the yogurt, gather the cloth and tie it, then suspend it over a deep bowl in the fridge.
3
Leave it for at least twelve hours. It is ready when it holds its shape on a spoon and a surprising amount of thin whey has collected below.
4
Spread the labneh across a shallow bowl and drag the back of a spoon through it to make a well. Pour in the olive oil, scatter over the za'atar and lemon zest, and add the olives.

Make yourself at home

Create a free account to save recipes, cook hands-free, and tell Simmmer what to make tonight. No credit card.