Labneh: cream cheese preparation with zahtar
Ingredients
deli dip Zahtar
400g sheep's milk yogurt
3 tbsp 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 with a whisk.
3. Place a cloth over a strainer and pour in the yogurt mixture.
4. Fold the cloth 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 .
