10m
PREP TIME
6
INGREDIENTS
Ingredients 16 Servings
- 4 cups (1 quart) full fat Greek yogurt, such as sheep or goat’s milk variety
- 1 1/4 teaspoons salt
- 1 teaspoon fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 4 teaspoons McCormick Gourmet™ Organic Za'atar
- 8 pita breads, toasted and cut into wedges
KEY PRODUCTS
INSTRUCTIONS
- 1 Mix yogurt, salt and lemon juice in medium bowl until well blended.
- 2 Place fine mesh sieve over large container. Line sieve with 2 large coffee filters. Transfer yogurt mixture to sieve. Cover with plastic wrap. Refrigerate at least 8 hours or overnight, until desired consistency. (The longer the mixture stands, the thicker it will become.) Discard strained liquid. Refrigerate labneh in airtight container until ready to serve.
-
3
To serve, spread labneh on serving platter. Drizzle with olive oil and sprinkle with Za’atar Seasoning. Serve with pitas.
Makes about 2 cups.
Test Kitchen Tips:
· For a vegan version, swap in a thick Greek-style vegan yogurt, such as Kite Hill® Almond Yogurt.
· To create a savory herb-infused labneh, stir 1 teaspoon (5 ml) McCormick® Dill Weed and 1/2 teaspoon (2 ml) McCormick® Garlic Powder into the yogurt before straining.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
