Labneh
Labneh is made across the Levant by draining yoghurt. In Lebanon it is eaten for breakfast with olive oil, mint and bread, or in sandwiches with tomato and cucumber.
Thick, tangy strained yoghurt cheese drizzled with olive oil. Spread on bread, served with mezze or alongside grilled meat.
Ingredients
Method
Stir the salt into the yoghurt.
Line a sieve with a clean muslin cloth or a double layer of kitchen paper and set it over a bowl. Pour in the yoghurt.
Fold the cloth over, cover and leave in the fridge for 12-24 hours. The longer it drains, the thicker it gets.
Spread the labneh on a plate, make swirls, drizzle with the olive oil and sprinkle with mint or za'atar.
Use full-fat yoghurt without thickeners. For a cheese you can roll into balls, drain it for 48 hours.
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