Labneh from Sumac by Anas Atassi
Mix together the yoghurt and lemon juice. Salt to taste. You may add some more salt, as any excess salt will drain out with the moisture in the yoghurt. Line a fine sieve with a double layer of che...
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Ingredients
- Dried mint, Aleppo pepper, za’atar, oregano, dried thyme, nigella seeds or sumac
- Juice of ½ organic lemon
- Salt
- Good quality extra-virgin olive oil
- 500 g (1 lb 2 oz) of Greek yoghurt
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