Labneh with Olive Oil and Za'atar
This deliciously creamy, tangy labneh makes a spectacular dip or spread. I've accompanied the labneh's savory flavor profile with some good quality olive oil and za'atar to provide an earthy, nutty roundness. The complexity of flavor is finished with an herbaceous note from the dill , bringing it all together as one of the most delicious and surprisingly simple dips imaginable. That being said, labneh is incredibly versatile and can be topped with any combination of spices, herbs, salts, nuts, and/or seeds!
Equipment
- muslin or cheesecloth straining bag (normally used for nut milks)
Ingredients
- 32 oz yogurt (preferably made with whole milk)
- 2 tsp kosher salt
- 3 Tbsp quality extra virgin olive oil
- 2 tsp za'atar (preferably with hyssop listed as the first ingredient)
Instructions
- Place a colander or strainer into a mixing bowl. Place a muslin (or cheesecloth) bag into the colander and pour the yogurt into the bag. Mix in the salt until it's well distributed. Twist the top of the bag and let it sit either at room temperature (if your home is on the cooler side, like mine is) or in the refrigerator, pouring out any whey that's collected in the bowl ever few hours. ALTERNATIVELY, you can eliminate the need for a bowl and colander by hanging the bag from your kitchen faucet to strain directly in the sink so that they whey flows down the drain.
- After 24 hours, remove the labneh from the straining bag, and transfer it to a small serving bowl. By now, it should have a similar consistency to cream cheese. Using a spoon or spatula, spread the labneh so that it's evenly distributed throughout the bowl. Create a well in the center.
- Pour the olive oil into the well you've created. Sprinkle the za'atar over the olive oil. Garnish with sprigs of dill and serve at room temperature with pita, chips, or crudités.