Labneh house of Fattoush Girls
You can buy labneh at the grocery store, or make it yourself, as suggested here, by extracting the water from a pot of yogurt to transform it into a product with a texture reminiscent of cream cheese. Accompanied by tomatoes, cucumbers and olives, this is a fresh mezze that will please everyone!
1 pot of 750 g (about 3 ¼ cups) of 6% natural yogurt
1/2 tsp. teaspoon of salt
Mint and Aleppo pepper (to taste)
Zaatar (to taste)
Line a sieve with cheesecloth and place it over a bowl. Pour in the yogurt. Leave to drain for about 24 hours in the refrigerator. Wring out the cheesecloth well and pour the resulting labheh into a bowl. Add salt and mix. Labneh will keep for 1 week in the refrigerator.
When ready to serve, pour in the labneh, making a shallow well in the center with a spoon. Garnish the dish with dried mint and Aleppo pepper or za'atar, then drizzle olive oil into the well. Serve with pita chips.