How to Make Labneh Gelson's
How to make creamy, tangy labneh at home using Greek yogurt, cheesecloth, and lemon zest. Perfect for mezze or Israeli breakfasts.
Ingredients
- 2 cups plain Greek yogurt
- ½ tsp kosher salt
- Zest of 1 lemon
- 10 Kalamata olives, halved
- 10 heirloom cherry tomatoes, halved
- 1 Tbsp torn Gelson’s organic fresh mint
- 2 Tbsp torn Gelson’s organic fresh dill
- 1 red beet, roasted, peeled, and cut into 1” wedges
- 1 Tbsp pepitas, toasted
- 3 Tbsp extra-virgin olive oil
- 1 pinch flake salt
- 2 cracks Gelson’s black pepper
- 4 pita breads, grilled, each cut into 6 triangles
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