Yogurt, salt, and lemon is all it takes to make this refreshing, tangy spread.
Yogurt, salt, and lemon is all it takes to make this refreshing, tangy spread.
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Instructions
Prep
- In a bowl combine yogurt, salt, and lemon juice. Mix until evenly distributed.
- Place a fine mesh sieve overtop a container for drainage. Line with 3-4 layers of cheesecloth. Add yogurt mixture and cover with plastic wrap. Refrigerate 7-12 hours or until desired texture is achieved.
- Remove labneh from sieve and place in sealable container. Hold refrigerated for service.
Service
- For each serving, place 1/2 cup of prepared labneh on desired plate and spread out decoratively. Drizzle with 2 tablespoons extra virgin olive oil and sprinkle with 1 teaspoon Za'atar Seasoning. Serve alongside 2 warmed pitas.
Chef's Tips:
- For a vegan version, substitute with a thick, Greek-yogurt style yogurt such as Kite Hill® Greek Style Plant-Based Yogurt, Plain Unsweetened.
- For a herby labneh, add 1 teaspoon of McCormick Culinary®Dill Weed and 1/2 teaspoon of McCormick Culinary® Granulated Garlic to the yogurt mix; proceed as usual.
