Labneh

Time

Prep 10 min · Cook 1440 min · 1450 min total

Difficulty

medium

1. 1

   Take a large swath of cheesecloth that you can fold over a few times and lay it out into a colander. Affix the colander to a bowl that leaves enough room to catch all of the whey that drips off.

2. 2

   Measure out the sea salt, and put the yogurt into the cheesecloth, gradually mixing the salt in as it's spooned inches.

3. 3

   Tightly bind up the cheesecloth to expedite the straining. Let strain in the fridge overnight.

4. 4

   When done straining, remove the labneh from the cheesecloth and remove any loose strings, discarding the whey and cheesecloth.

5. 5

   Divide the labane up into four bowls or serving dishes that hold about 6 ounces. Make wells in the centers of each one.

6. 6

   Pour 1 tablespoon of olive oil into each well, then add 1/2 teaspoon toasted sesame seeds to each as well.

7. 7

   Sprinkle each bowl liberally with za'atar, about 1 teaspoon each. Serve toasted pitas and falafel, it's heavenly.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.