← Nouns Cooking · Lebanese & Turkish

Ingredients

• 1 kg full-fat plain yogurt (no gelatine)
• 1 tsp Salt
• 3 tbsp extra virgin olive oil, to serve
• 1 tbsp Za'atar (optional)
• 1 handful mint leaves (optional)

Method

1. Stir the salt into the yogurt. Line a sieve with a double layer of muslin or a clean thin tea towel and set it over a deep bowl.
2. Spoon in the yogurt, fold the cloth over the top and put the whole thing in the fridge.
3. Leave to drain for 12–24 hours: 12 gives a soft spread, 24 a thick cream-cheese texture. Pour off the whey now and then.
4. Scrape the labneh into a container. To serve, spread it on a plate, make a well, and fill it with olive oil, za'atar and mint. It keeps for a week in the fridge.

Tips

• For labneh balls, strain for 48 hours, roll into balls with oiled hands and keep them covered in olive oil.
• Za'atar contains sesame seeds, a common allergen.

Sources

Written in our own words after cross-checking these recipes:

Simply Lebanese Chef in Disguise