Labneh with Za'atar

Method

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1. Stir the salt thoroughly through the yoghurt.

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2. Line a sieve with two layers of muslin or a clean thin tea towel and set it over a deep bowl, leaving plenty of space beneath.

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3. Tip in the yoghurt, gather the cloth over the top, and tie it or weigh it down with a small plate.

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4. Refrigerate 12 to 24 hours. For a spreadable dip, 12 hours is right; for something firm enough to roll, go to 36.

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5. A surprising volume of yellowish whey will collect below. Keep it for bread doughs, marinades or smoothies.

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6. Scrape the labneh out of the cloth into a bowl and beat it briefly until smooth.

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7. Spread it onto a shallow plate with the back of a spoon, making broad swirls and a well in the middle.

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8. Pour the olive oil into the well so it pools, then scatter over za'atar, sumac, mint and pine nuts.

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9. For labneh balls, roll 36-hour labneh into walnut-sized spheres with oiled hands, pack into a sterilised jar, cover completely with olive oil and add dried herbs.

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Chef’s Tips

• Full-fat yoghurt only. Low-fat versions strain to a chalky, grainy paste.
• Do not throw the whey away. It is excellent in bread and pancake batters.
• Labneh balls under oil keep for a month in the fridge and make an outstanding gift.

Common Substitutions & Variations

• Fresh herbs work in place of the dried mint at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Warm flatbread and raw vegetables
• A wider mezze spread
• Mint tea

Storage & Reheating

Refrigerate up to 1 week, covered. Balls under olive oil keep 1 month. It does not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.