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Labneh au sumac étalé dans une assiette creuse, arrosé d'huile d'olive, avec menthe fraîche, graines de grenade, pain pita grillé et crudités
Team Curcuma

Labneh with sumac

Homemade labneh, a creamy and gently tangy strained yoghurt, served as a dip with a drizzle of olive oil, sumac, za'atar and fresh mint. The classic of the Lebanese mezze.
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Prep Time 10 minutes
Straining 24 hours
Total Time 24 hours 10 minutes
Servings : 6 people
Course : Snack, Starter
Cuisine : Lebanese
Calories : 190
Ingredients Préparation Notes

Ingredients
  

  • 1 kg plain Greek yoghurt (full-fat, or sheep's milk yoghurt)
  • 1/2 tsp fine salt
  • 3 tbsp extra virgin olive oil
  • 1 tsp sumac
  • 1 tsp za'atar (optional)
  • a few fresh mint leaves

Préparation
 

  1. Mix the yoghurt with the salt.
  2. Set a colander over a bowl and line it with cheesecloth, a thin clean tea towel or 2 layers of kitchen paper. Pour in the yoghurt.
  3. Fold the cloth over the top, cover and place in the fridge. Leave to strain for 24 hours: 12 hours for a creamy, spreadable labneh, 36 to 48 hours for a very firm labneh.
  4. Empty the whey that drips into the bowl from time to time (keep it, see the notes).
  5. Turn the labneh out into a shallow dish and spread it with the back of a spoon, making hollows.
  6. Drizzle with olive oil, sprinkle with sumac and za'atar, scatter with shredded mint and serve well chilled with pitta bread.

Notes

Labneh keeps for 5 days in the fridge in an airtight container, without the topping. The strained whey keeps for 3 days: use it in bread dough, pancakes or a smoothie. 1 kg of Greek yoghurt makes about 650 g of labneh.