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Recipe by Annemiek:labneh with parsley and za'atar

Recipe by Annemiek:labneh with parsley and za atar

Making your own dips and spreads is super easy, takes little time and is much tastier and healthier than a container from the store. Santé's Annemiek shares one of her favorites every month. This time:labneh with parsley and za'atar.

You can vary endlessly with the toppings of labneh. Some tips:pomegranate seeds, diced tomatoes, sumac, oregano, pistachios, coriander, mint, basil, chili pepper, sesame.

Ingredients

  • 500 g Turkish or Greek yogurt
  • grate of ½ lemon
  • fresh parsley (finely chopped)
  • za'atar
  • Additionally needed:cheesecloth and strainer

This is how you make it

  1. Mix the yogurt with a pinch of salt.
  2. Place a clean cheesecloth in a sieve and place it over a bowl. Pour in the yogurt and let it drain for at least four hours until you have a very thick, creamy substance (just like cheese).
  3. Lab the labneh into a bowl and garnish with lemon zest, parsley and za'atar. Finish with a drizzle of olive oil.