Home made labneh


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.

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