Zaatar Labneh (v, Gf) Recipe
Pressed yogurt, zaatar oil.
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Ingredients
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Labneh
Zaatar Oil
Method
Preparing Labneh
- 1
Strain the Yogurt
In a large bowl, combine the plain yogurt and salt. Mix well until the salt is fully incorporated.
- 2
Prepare for Straining
Line a fine mesh strainer or colander with cheesecloth or a clean kitchen towel. Place the strainer over a bowl to catch the whey that will drain from the yogurt.
- 3
Strain the Yogurt
Pour the salted yogurt into the lined strainer. Gather the edges of the cheesecloth and twist to form a pouch. Secure it with a string or rubber band.
- 4
Refrigerate
Place the strainer in the refrigerator and let it drain for at least 12 hours, or up to 24 hours for a thicker labneh.
Making Zaatar Oil
- 5
Combine Ingredients
In a small mixing bowl, combine the zaatar spice mix and olive oil. Stir until the zaatar is thoroughly combined with the olive oil.
- 6
Let it Infuse
Allow the zaatar oil to sit for at least 15 minutes to let the flavors meld together.
Assembling Zaatar Labneh
- 7
Serve the Labneh
Once the labneh has reached your desired thickness, transfer it to a serving plate. Use the back of a spoon to create a shallow well in the center.
- 8
Drizzle with Zaatar Oil
Pour the zaatar oil over the labneh, allowing it to fill the well and drizzle over the surface.
- 9
Garnish and Serve
Optionally, sprinkle additional zaatar spice on top for garnish. Serve with fresh bread, pita, or veggies for dipping.
