Labneh with Olive Oil

Name: Labneh with Olive Oil
Prep time: 8 min
Total time: 8 min
Yield: 4 servings
Ingredients: 2 cups (500g) Greek Yogurt; 2 tbsp (30g) Olive Oil; 1 tbsp (15g) Za’atar or Sesame; 2, warmed (120g) Pita Bread

Recipes · Snack · Recipe, Typed Supps

Yogurt strained overnight until it is thick enough to spread. The fridge does all of it.

Allergens and patterns

Contains gluten, milk, sesame. Fits: Vegetarian, Pescatarian, Halal, Kosher.

Ingredients

2 cups (500g) Greek Yogurt — Straining removes most of the whey, which roughly doubles the protein by weight and leaves something closer to cream cheese.
2 tbsp (30g) Olive Oil — Poured into a well in the middle. It is half the dish, so use oil you would happily taste on its own.
1 tbsp (15g) Za’atar or Sesame — Toasted sesame and dried herbs over the top, which is the traditional finish and adds the only crunch.
2, warmed (120g) Pita Bread — For scooping. Warm, or it tears rather than scoops.

Nutrition per serving

Calories: 245 kcal
Protein: 16.6g
Carbohydrate: 19.5g
of which sugars: 5g
Fat: 10.7g
of which saturated: 1.7g
Fibre: 1.5g
Sodium: 195.3mg

Method

Stir a teaspoon of salt through the yogurt.
Tip it into a sieve lined with muslin or a clean tea towel, set over a bowl, and refrigerate overnight.
Spread on a plate, make a well in the middle, and fill it with olive oil and za’atar.