A strained fresh cheese from the Levant, creamy and tangy, drizzled with olive oil and sprinkled with za'atar, served with bread.
Ingredients
- 500 g Whole-milk Greek yogurt
- 1/2 tsp Salt
- 2 tbsp Za'atar
- 3 tbsp Extra-virgin olive oil
- 4 pieces Pita bread
- 60 g Black olives
- 2 pieces Tomatoes
- 1 piece Cucumber
Method
- Mix the Greek yogurt with the salt in a bowl.
- Pour the mixture into cheesecloth or a clean dish towel placed over a strainer and a bowl.
- Tie the cloth and let drain in the refrigerator for at least 12 hours, ideally 24 hours, until you have a thick and creamy texture.
- Spread the labneh in a shallow bowl, making swoops with the back of a spoon.
- Drizzle generously with olive oil and sprinkle with za'atar.
- Serve with the pita bread, olives, and sliced tomatoes and cucumber.
Nutrition
Per serving
- Energy
- 319 kcal
- Protein
- 8.36 g
- Carbohydrate
- 23.77 g
- Fat
- 20.07 g
- Fibre
- 4.21 g
- Calcium
- 33.81 mg
- Iron
- 1.45 mg
- Magnesium
- 16.28 mg
