Ingredients
| deli dip Zahtar |
| 400g sheep milk yoghurt |
| Olive oil |
| Clove of garlic |
| Lemon |
| Salt |
Preparation
1 | Mix 400g of sheep milk yoghurt with 3 tbs of olive oil, 1 grated clove of garlic, the zest of half a lemon and salt. |
2 | Mix everything together well with a whisk. |
3 | Place a cloth over a sieve and pour in the yoghurt mixture. |
4 | Fold the ends of the cloth together and twist so that there is a slight pressure on the yoghurt mixture. |
5 | Drain for approx. 3-4 hours at room temperature until the mass becomes firm. |
6 | Arrange the Labané in the form of a hollow on a plate, sprinkle some Zahtar and olive oil. |
Why don't you try it? deli dip is available here: 
