Mint labneh

Mint labneh

By
From
Saha
Makes
600 g
Photographer
Matt Harvey

The creamy tang of fresh yoghurt cheese acts as a good base for all kinds of herb purées. Try basil, oregano or dill – or even a mixture of herbs.

Ingredients

Quantity Ingredient
1.2kg plain yoghurt
1/2 cup mint leaves
1/2 cup parsley leaves
1 teaspoon dried mint
1 garlic clove, crushed with 1/2 teaspoon salt
1 tablespoon extra-virgin olive oil

Method

  1. Tip 200 g of the yoghurt into a blender and add the fresh herbs and dried mint. Add the garlic paste and extra-virgin olive oil and blitz briefly.
  2. Spoon the rest of the yoghurt into a clean muslin square, cheesecloth or tea towel and swirl in the herbed yoghurt. Tie the four corners together and suspend the bundle from a wooden spoon over a deep bowl. Put it in the refrigerator and allow it to drain for 12–24 hours.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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