Labneh: cream cheese preparation with za'atar
Ingredients
Deli dip Za'atar
400 g sheep’s milk yoghurt
3 tablespoons Olive oil
1 grated Garlic clove
Lemon
Salt
Preparation
1. mix sheep's milk yogurt with Olive oil, garlic, zest of half a lemon and Salt.
2 Beat everything together well with a whisk.
3 Place a cloth over a sieve and pour in the yogurt mixture.
4 Fold the cake ends together and twist closed so that there is a slight pressure on the yoghurt mixture.
5 Leave to drain at room temperature for approx. 3-4 hours until the mixture is firm to the bite.
6 Arrange the labané in a dish in the shape of a well, sprinkle with Zahtar and Olive oil .
