INGREDIENTS:
- 2 cups plain Greek yogurt (full-fat)
- 1/2 teaspoon salt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons za’atar spice blend
- Freshly ground black pepper, to taste
- Pita bread
INSTRUCTIONS:
- Place a fine-mesh strainer over a bowl. You can also use a cheesecloth-lined strainer for better results. Mix the plain Greek yogurt and salt until well combined.
- Transfer the yogurt mixture to the strainer, cover it with plastic wrap or a clean cloth, and place it in the refrigerator. Let the yogurt strain for at least 12 hours or overnight. This will result in a thicker consistency, which is characteristic of labneh.
- After the straining period, you’ll notice that the whey (liquid) has separated from the yogurt, leaving you with a thicker mixture.
- Once the labneh has reached the desired thickness, transfer it to a serving dish.
- Create a slight well in the center of the labneh using the back of a spoon.
- Drizzle the extra-virgin olive oil over the labneh, allowing it to pool slightly in the well you created.
- Sprinkle the za’atar spice blend evenly over the surface of the labneh.
- Serve the labneh with za’atar as a dip or spread. It pairs wonderfully with warm pita bread, breadsticks, or an assortment of vegetable sticks such as carrots, cucumbers, and bell peppers.