Levantine cuisine · Breakfast & Eggs

Labneh bi Zeit

Yogurt strained overnight until as creamy as cream cheese, finished with olive oil, mint and za'atar.

Ingredients · for 4 servings

• 1 kg yogurt (10% fat)
• 1 tsp salt
• 6 tbsp olive oil
• 2 tsp za'atar spice blend
• 1/2 bunch mint
• 100 g black olives
• 2 flatbreads
• Pepper

Instructions

1. Stir the salt into the yogurt, tip into a sieve lined with cheesecloth and let drain in the fridge overnight, at least 12 hours.
2. The next morning, twist the cloth together and gently press out the remaining whey - what remains is a firm, spreadable mass.
3. Spread the labneh onto a shallow plate with the back of a spoon and press spiral grooves into it to catch the oil.
4. Wash the mint, pat dry and finely slice the leaves; drain the olives.
5. Generously pour olive oil into the grooves, sprinkle with za'atar, mint and pepper, and arrange the olives around the edge.
6. Warm the flatbread in a hot oven for 3 min, tear into pieces and use it to scoop the labneh straight from the plate.