This is a very versatile and easy dip to make. It will last in the fridge for at least a week.
Tip If you can’t be bothered to make the labneh (strained yogurt) you can just use the best full fat Greek yogurt can buy but I think it’s worth the trouble.
8 servings
Zaatar spice mix
4 tbs sumac
4 tbs dried thyme
2 tbs dried oregano TV
1tsp sea salt flakes
1 heaped tbs of toasted sesame seeds
Grind the spices together or pound them in a pestle and mortar. Spoon into a container and place in a dark cupboard.
Labneh
500gr Greek yogurt
1tsp sea salt
You’ll need to empty the yogurt into a square of muslin. Bring the ends of the muslin together and hang over a tap with a bowl underneath to catch the liquid. This should take about two hours.
A good shake of tabasco (optional)
8tbs extra virgin olive oil
8tsp fresh lemon juice
Place 2tbs of labneh in the middle of each plate. Make a dent in the middle. Sprinkle over a good pinch of zaatar. Pour a tbs of olive oil and 1tsp of lemon on each plate. Finish with a good shake of Tabasco if you like heat.
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