Breakfast · 10 min · middle-eastern

Herbed Labneh

✓ USDA-verified nutrition data

Ingredients

• 32 oz Greek yogurt
• 1/4 cup Olive oil
• 2 tbsp Zaatar
• 2 tbsp Mint
• 1 clove Garlic
• 1/2 Lemon

Steps

1. Line a sieve with cheesecloth, add the yogurt with 1 teaspoon of salt, and refrigerate 12 to 24 hours — the longer it strains, the thicker and tangier it gets.
2. Unmold the labneh; it should hold its shape like soft cream cheese.
3. Swirl into a shallow bowl and make deep valleys with the back of a spoon.
4. Flood the valleys with olive oil and shower with zaatar and chopped mint.
5. Grate the garlic over the top if you like bite, and finish with lemon.
6. Serve with warm bread, cucumbers, and olives.

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