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Garlic Labneh

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Labneh is so good if you haven't tried it before, and it's even better as garlic labneh of course.

Ingredients

Units Scale
  • 500g thick Greek yoghurt
  • Salt, around 1 tsp flakey or 1/2 tsp fine
  • 1 garlic clove
  • 1/2 lemon, juiced
  • 2 tbsp olive oil

Toppings

  • Toasted pine nuts
  • Chopped parsley
  • Extra virgin olive oil
  • Sumac, optional

Instructions

  1. For a quick labneh, lay cheesecloth or some thick kitchen roll in a fine mesh sieve. Set the sieve over a bowl. Pour the yoghurt and a good pinch of salt into the cheesecloth in the sieve then use a spoon to move the yoghurt around and gently press into the sieve to remove the water. Keep doing this for around 10-15 minutes until it's thickened and it has released a lot of liquid.
  2. Once thickened, add to a bowl. Finely grate the garlic into the labneh and add a squeeze of lemon juice and the olive oil. Taste and season.
  3. Spread onto a plate then top with pine nuts, herbs and more olive oil. I also sprinkled some sumac on top!

Notes

If you can find labneh already strained and ready, use that and mix in the flavourings.

Find it online: https://desertislanddishes.co/garlic-labneh/