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Ingredients
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Ingredients
Method
Directions
Strain the Yogurt
Place a fine mesh strainer over a bowl and line it with cheesecloth or a clean kitchen towel. Pour the plain yogurt into the strainer and let it drain in the refrigerator for at least 12 hours, or until it reaches a thick, creamy consistency.
Prepare the Labneh
Once the yogurt is strained, transfer the labneh to a serving bowl. Drizzle with olive oil, sprinkle with za’atar, and season with salt to taste. Top with chopped chives.
Serve
Serve the labneh with pita bread or fresh vegetables for dipping.