Lemon olive oil and lemon zest give this labneh dip a fresh, bright flavor. Labneh, the thick, slightly salty Middle Eastern strained yogurt, is easy to make at home with this recipe. Serve with cucumber slices or pita chips as a dip or use it as a sauce to top roasted vegetables or chicken. Source: EatingWell Magazine, March/April 2017

Breana Killeen
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Ingredients

Directions

  • Line a 7-inch or larger fine-mesh sieve with four layers of cheesecloth. Set over a bowl deep enough to leave at least 3 inches between the bottom of the sieve and the bowl. Whisk yogurt with salt in a medium bowl; spoon into the cheesecloth.

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  • Refrigerate until the yogurt is quite thick and at least 1 cup of liquid has drained into the bowl, 12 to 24 hours. (Discard the liquid.)

  • To serve, top with pistachios, oil, parsley, lemon zest and sumac.

Tips

To Make Ahead: Refrigerate labneh (Steps 1-2) airtight for up to 1 week. Top just before serving.

Equipment: Cheesecloth

Tips: Agrumato lemon oil is created when olives are pressed together with lemons. The resulting extra-virgin olive oil has an exceptionally bright lemony flavor. It's worth seeking out at gourmet markets or well-stocked natural-foods stores. If you can't find it, substitute 1 tablespoon extra-virgin olive oil and 1 teaspoon lemon zest.

The tart red berries of the Mediterranean sumac bush add fruity, sour flavor to many regional dishes. Find ground sumac in Middle Eastern markets, specialty-food shops and online.

Nutrition Facts

108 calories; 5.3 g total fat; 7 mg cholesterol; 144 mg sodium. 8.3 g carbohydrates; 7 g protein; Full Nutrition

Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/26/2017
Love all your labneh recipes!! Read More
Rating: 5 stars
05/09/2017
I can't wait to make this for my next party. Read More
Rating: 5 stars
03/09/2017
mmm this labneh with crispy pita chips are to die for. Read More
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