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
- Mix the yogurt with a pinch of salt.
- 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).
- Lab the labneh into a bowl and garnish with lemon zest, parsley and za'atar. Finish with a drizzle of olive oil.
