The Pioneer Woman Tasty Kitchen
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Labneh with Za’atar

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

6

Description

Labneh is a yogurt cheese enjoyed in the middle east and Mediterranean.

Ingredients

  • 12 ounces, weight Yogurt
  • ¼ teaspoons Kosher Salt
  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Za'atar (See Note)
  • Pita Chips, Vegetables, Or Olives, To Serve

Preparation

Line a strainer with fine cheesecloth, a clean coffee filter, or do like I did and use paper towels. Put the yogurt in the strainer, then into a larger bowl to collect the liquid. Put in the refrigerator for 12 to 24 hours, to allow it to drain.

After 24 hours, remove strainer. The water should be at the bottom and your yogurt should be really thick. Put your yogurt cheese in a medium bowl. Add salt, olive oil and za’atar.

Serve with pita chips, vegetables, or olives.

Note: Za’atar is a spice blend of thyme and sesame seeds. You can grind it yourself or you can find it in most speciality food stores or online.

One Comment

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Avatar of Nancy Brown

Nancy Brown on 12.12.2012

I make this a lot and also sprinkle it with cayenne pepper and mint instead of Za’atar for a very refreshing dip. With warm pita bread, this makes a great morning meal!

One Review

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Avatar of Nancy Brown

Nancy Brown on 12.12.2012

This recipe has been used by me and shared by Lebanese friends. It’s fantastic!

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