15min 4 ppl
Labneh with Olive Oil and Za'atar
13 minutes
4 people
Easy≤30 min & ≤6 steps
13 min · 5 steps
Easy: ≤30 min and ≤6 steps
190 kcalper person
Protein 8g
Carbs 6g
Fats 15g
About this dish
Strained overnight until it holds its shape on a spoon, this labneh is served the simplest way possible: swirled into a shallow dish, pooled with good olive oil and finished with a generous spoonful of za'atar. It asks for nothing more than warm bread alongside.
Allergy Info
Dairy, Sesame
Diet Info
Vegetarian
Before you start
Ready-made is fine, or make your own.
- Za'atar Spice Blend2 tbspstart 12 minutes aheadMake your own
Ingredients
Dairy & Eggs
- Full-Fat Plain Yogurtfull-fat500 g
Spices & Seasonings
- Fine sea salt0.5 tsp
- Za'atar2 tbsp
Oils & Condiments
- Extra-virgin olive oil3 tbsp
Utensils
- Fine-mesh sieve
- Mixing bowl
Method
1
Line a large sieve with a clean piece of muslin cloth and set it over a deep bowl.
Approx. 3 minutes
2
Stir the salt through the yogurt, then tip it into the lined sieve and gather up the edges of the cloth, tying them loosely.
Approx. 3 minutes
3
Place the wrapped yogurt in the fridge and leave it to drain for twenty-four hours, until it has thickened into a soft, spreadable cheese.
Approx. 2 minutes
4
Unwrap the labneh and discard the drained whey, or reserve it for another use.
Approx. 2 minutes
5
Spread the labneh into a shallow dish, swirl the surface with the back of a spoon, then pool the olive oil over the top and spoon over the za'atar.
Approx. 3 minutes
