Homemade Labneh With Olive Oil And Zaatar Recipes
HOMEMADE LABNEH WITH OLIVE OIL AND ZA'ATAR
Provided by Molly Yeh
Categories appetizer
Time 8h10m
Yield just under 2 cups
Number Of Ingredients 5
Steps:
- In a large bowl, mix together the yogurt, salt, and lemon juice. Line a colander with three layers of cheesecloth and place the colander over a large bowl. Pour the yogurt into the cheesecloth, cover the whole thing with plastic wrap, and set the bowl in the refrigerator for 8 hours or overnight, emptying the liquid in the bowl as needed. If you're not using it in a recipe, you can serve it on its own. Top with a big splash of olive oil and additional seasoning and serve with pita. Store in an airtight container in the fridge.
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- In a small, heavy-bottomed pot gently warm olive oil and 2 1/2 teaspoons of the za'atar spice. Be careful not to boil the oil, and stir occasionally to prevent the spices from sitting on the bottom and burning. Cook for 30-40 minutes until the oil is fragrant.
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