Labneh with Black Olives & Bad Az Za’atar
We’re not sure if sprezzatura applies to food, but if it is – it describes this dish to a tee! Stylish and nonchalant, this appetizer can be plated and served in minutes with just a few ingredients on hand. (That is, provided you have some labneh ready in the fridge. If not, whipped cream cheese also works.)
INGREDIENTS
- 1 Tub (650g ) of Yogurt, full fat – avoid skimmed/low fat
- ½ tsp Salt
- Drizzle of good quality Olive Oil
- 1 tsp Bad’Az Za’atar
- Black Olives *Optional
- Crackers
- Cheesecloth
DIRECTIONS
- Mix the yogurt with salt and place it in the cheesecloth to make labneh. Suspend the salted yogurt in the cheesecloth using a strainer and bowl, letting it sit overnight in the fridge. Voila – labneh!
- Use a portion of the labneh (4-5 Tbsp or more), and either set on or spread it onto a serving dish. Drizzle with olive oil, sprinkle with Bad’Az and scatter olives over the top.
- Serve with crackers or baguette.
