🧀 Labneh

4 servings · prep 10 min + égouttage · cook —

Ingredients

• 500 g Greek yogurt
• Salt
• Olive oil
• Dried mint
• Za'atar (optional)

Method

1. Salt the yogurt and pour it into a cheesecloth.
2. Let it drain 12 to 24 h in the fridge.
3. Spread the labneh on a plate.
4. Drizzle with olive oil, scatter mint and za'atar.

Adapted from Cuisine libanaise

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