The Sauce: Labneh – Thickened yogurt dip with a hint of lemon; it’s seasoned with za’atar and drizzled with olive oil.
‘Great Sauces Transform Good Food into Gourmet’
Clamp lid jars
Maybe you’ve savored meze bites of stuffed grape leaves, roasted olives and ground lamb pastries. Then you’ve dunked torn pieces of fresh grilled pita bread into hummus, baba ghannouj and Labneh.
Now you can make Labneh at home. It’s a thickened yogurt dip garnished with olive oil and za’atar. All you need is a 12” square of cheesecloth to strain the liquid away from Greek yogurt. It makes yogurt extra thick and concentrated for dipping. I love my tall clamp lid jars that hold the cheesecloth suspended and securely sealed overnight in the fridge. The verticality of air tight jars conserves fridge space. You must start the day before but it’s way easier than baba ghannouj and even hummus.
Active Time: 8 Minutes | Total Time: 24 Hours | Yield: 3/4 Cup
Special Equipment – cheesecloth plus clamp lid jar or bowl with mesh strainer
2 Scoop on a 12” square piece of cheesecloth (use a double layer if it’s thin). Gather the ends together.
4 Spoon into a bowl or plate. Drizzle with olive oil and sprinke with Za’atar. Dip with torn grilled pita bread or pita chips.
I like to buy Greek yogurt from a Middle Eastern market because it usually has the characteristic tartness. If not I prefer Fage from the supermarket.
Add a little more lemon juice for more tartness especially if you’re not using Middle Eastern yogurt.
I bought a couple clamp lid jars at my local Good Will or check out a garage sale.
Left a couple extra days it becomes thick like farmers cheese. Roll it into small balls and place in a jar of olive oil to preserve. Keeps for about a week.
- Exchange Greek for regular yogurt but strained for 48 hours.
Inspiration – Helen Horton
Cook with Sauces
Written by Helen Horton
Photography and Styling by Helen Horton
Updated: February 1, 2014