Labneh 3 ways

The summer months can be blisteringly hot in the Middle East, so it’s no coincidence that all the countries of the region have a special aff i nity with cooling yogurt dishes that soothe the body. This tangy, strained labneh has the consistency of a cream cheese. It is a regular addition to Palestinian mazzeh (mezze) spreads, and often enjoyed at breakfast time. Making it is remarkably straightforward. Simply stir salt into Greek yogurt, place it in a muslin cloth and let time do the work. During a nice long wait, the whey strains out, leaving thick, concentrated labneh. Just sprinkle on a chosen topping and have a couple of warm fl atbreads ready. Start this at least 12 hours before you want to serve it, to allow it to drain. You will need a muslin cloth. Makes about 600g

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the yogurt and salt, spoon into a muslin cloth, then fold the cloth in, drawing the sides together to make a pouch. Tie it to the tap over the kitchen sink and leave to drain overnight.

Step 2

The next morning, check the consistency. After 12 hours, it will have thickened into regular labneh. If you want to thicken it further so you can roll it into balls, tie the cloth up, place in a sieve over a bowl and transfer to the fridge for another 12 hours.

Step 3

This is the classic way to eat labneh as part of a Palestinian meal. Either place regular labneh in a small serving bowl, use the back of a spoon to make a small well in the middle, then f i ll it with 1 tablespoon za’atar and a drizzle of extra virgin olive oil, or roll fi rm, well-strained labneh into 2.5cm balls, coat with za’atar and drizzle with extra virgin olive oil.

Step 4

For a sweeter breakfast or brunch dish, try serving labneh with honey-roasted stone fruits, such as peaches, apricots or nectarines. Preheat the oven to 180°C/fan 160°C/Gas 4. Take a ripe peach, cut it into 2cm-thick wedges and place on a baking tray. Drizzle over 2 teaspoons runny honey and sprinkle on 1 teaspoon thyme leaves, adding some sprigs of thyme if you like, then roast for 10 minutes. (You can also sear the peach slices on a very hot griddle pan, adding the thyme and honey right at the end.) Place a few heaped tablespoons of regular labneh in a serving bowl, top with slices of roast or griddled peach, drizzle over more honey and fi nish with a smattering of chopped unsalted pistachios.

Step 5

Best for lunch or evening meals, when you want a more robust fl avour. Make Dukkah. Place regular labneh in a small serving bowl, use a spoon to make a small well in the middle, then fi ll with 2 tablespoons dukkah and a drizzle of extra virgin olive oil.