Food & Drink Magazine

Labneh with Za'atar

By Veronica46
Labneh with Za'atar   Labneh is a yogurt cheese enjoyed in the Middle East and Mediterranean. It is very simple to make. You just strain the liquid out of your yogurt and add your ingredients. You can add many things to it, I decided to add Za’atar. What is Za’atar you ask? That is a very good question. My good Friend Hila said that it was a mix of several herbs. Mainly thyme and sesame seeds. You grind them up into this wonderful blend. It is to the Middle East as our ketchup is to us. Apparently they put it on all kinds of stuff. Rightly so, it is very delicious. Hila gave me some of her Za’atar. Look in your grocery store or any specialty food store and they should have it. If not, I am sure you can order it on line.   Labneh with Za'atar


Labneh   12 ounces Greek yogurt (I used Fage) 1/4 teaspoon kosher salt 3 tablespoons olive oil 1 tablespoon Za’atar


Line a strainer with fine cheesecloth, a clean coffee filter or do like I did and use paper towels. Put the yogurt in the strainer and set in the refrigerator for 12 to 24 hours, to allow it to drain.
Labneh with Za'atar

 After 24 hours remove strainer. The water should be at the bottom and your yogurt should be really thick. Add salt, olive oil and Za’atar.

Serve with pita chips, vegetables, or olives.

Peace be with you,

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