Receta Recipe For Labneh
Labneh Coated In Za’Atar
Labneh
Adapted from Taste Magazine June 2014 page 54
Ingredients:
- 500g Greek yoghurt
- Za'Atar for garnish
- Olive oil for drizzling
Method:
Place a sieve over a bowl
Line the sieve with muslin
Pour the yoghurt into the muslin
Make a ball of the yoghurt, using the muslin and secure the top tightly
Place into the fridge overnight
The next day transfer the yoghurt to a dry piece of muslin and repeat the process
Once the yoghurt has firmed up scoop a tablespoon measure at a time and form balls while rolling in the za'atar
Drizzle with olive oil to serve
Cooks Notes:
If you don't have muslin use a kitchen cloth. Place the extras into a Place into sterilized glass jar and top with olive oil
2.6
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About Tandy
I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.