Labneh
Strained yoghurt cheese rolled in zaatar and olive oil — creamy, tangy and endlessly versatile. Straining the salted yoghurt through muslin for a full twenty-four to forty-eight hours is what thickens it into something spreadable like cream cheese, rather than staying loose and yoghurt-like.
Ingredients
Instructions
Mix yoghurt with salt.
Pour into a muslin-lined sieve over a bowl.
Refrigerate 24-48 hours until thick and cream cheese-like.
The longer you strain it the firmer it becomes.
For serving spread on a plate and drizzle with olive oil and zaatar.
Alternatively roll into balls and coat in zaatar.
Store balls in olive oil in a jar for up to a week.
Serve with warm pita, olives and tomatoes.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.