1 litre yogurt
1 tsp fine sea salt
1 tbsp pomegranate seeds
1 tbsp chopped mint
1 ripe fig, halved
1 tsp olive oil
Pinch of sumac and za’atar
Image courtesy of John Hersey
Stir 1 teaspoon of salt into 1 litre (1¾ pints) yogurt (either natural goat’s milk or quality full-fat cow’s milk yogurt).
Then pour the yogurt into a jelly bag or several layers of muslin/cheesecloth, tie the edges and hang, allowing to strain over a bowl for 6–12 hours.
The longer you leave the yogurt, the heavier the labneh’s texture will be.
Store labneh in a sealed container in the fridge and use as a spread, like cream cheese. It will keep for up to 2 weeks.
Garnish with olive oil, chopped mint, figs and pomegranate seeds. Serve with grilled flatbreads.