2 cups full cream plain yogurt
1/2 tsp salt
1 tbs zaatar
Handful of pomegranate seeds
Olive oil for drizzling
Mint leaves for garnish
2 pita breads cut in triangles and oven toasted
Place a piece of cheese cloth in a strainer and place over a bowl. Place yogurt in the cheese cloth and cover with plastic wrap. Refrigerate for 1 day.
Remove the strainer from the bowl. Discard the whey and spoon the now formed labneh in a bowl. Add salt and mix well. Drizzle with olive oil, sprinkle a spoonful of zaatar and add a handful of pommogranite seeds. Serve with toasted pita bread and a side of green and black olives.
Note: you may add flavours to the labneh to make your own variations. Add 1/4 cup puréed beet root or 2 tablespoons of ready hummus or chopped veggies with some crushed garlic… and the variations are endless.