Doya Delight Recipe

Inspired by Doya

Time48h 10m

Serves6

48 Hours Strained Labneh, Walnuts, Greek Honey, Dill, Isot, Mint

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
In a mixing bowl, combine the plain yogurt and salt. Mix well until the salt is fully dissolved.
2
Line a fine mesh strainer with cheesecloth or a clean kitchen towel. Place the strainer over a bowl to catch the whey.
3
Pour the yogurt mixture into the lined strainer. Gather the edges of the cheesecloth and tie them securely, forming a pouch.
4
Place the setup in the refrigerator and let it strain for 48 hours. The whey will drain out, and the yogurt will thicken into labneh.

5
While the labneh is straining, prepare the toppings. Chop the walnuts into small pieces and set aside.
6
Finely chop the fresh dill and fresh mint and set them aside for garnish.

7
After 48 hours, remove the labneh from the refrigerator. Carefully unwrap the cheesecloth and transfer the labneh to a serving platter.
8
Drizzle the Greek honey over the labneh generously.
9
Sprinkle the chopped walnuts, fresh dill, and fresh mint over the top of the labneh.
10
Finish by sprinkling the isot pepper evenly across the surface for a hint of spice.
11
Serve with pita bread or your choice of crackers.