Photograph of the finished Labneh

Middle East · Sữa chua treo ráo Labneh

Labneh

20 min Hands-on time + 24 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Unsweetened yogurt Unsweetened yogurt 3.5 lb
  • Photograph of Salt Salt 0.7 oz
  • Photograph of Olive oil Olive oil ⅔ cup
  • Photograph of Za'atar seasoning Za'atar seasoning 0.8 oz
  • Photograph of Pita bread Pita bread 4
  • Photograph of Black olives Black olives 3.5 oz

Method

  1. 1 Mix salt into the yogurt before hanging it; the salt draws out the whey faster and prevents the yogurt from turning sour.
  2. 2 Pour the contents into two layers of fine cloth, tie them together, and hang them in the refrigerator for 24 hours.
  3. 3 Check at the 12th hour: if you want to spread the batter, stop there; if you want to roll them into balls and soak them in oil, hang them for the full 24 hours.
  4. 4 Beat the labneh for 1 minute until smooth, then spread it onto a plate and create swirling grooves with the back of a spoon.
  5. 5 Drizzle olive oil generously into the grooves, sprinkle with za'atar, and arrange with black olives; serve with pita bread.
Start cooking