Za’atar with Labneh (Yogurt Cheese)
Makes 3/4 cup
Plain Labneh goes really well with Za’atar Flatbreads. For garlic fans, mix 1-2 cloves puréed garlic into the cheese (an easy way to purée the garlic is with a standard Microplane rasp grater). Usually, I let the yogurt drain into the sink. If I’m feeling ambitious, I let it drain into a bowl and use the liquid to replace some of the water when I’m making bread dough.
2 cups plain yogurt, preferably whole milk
Pinch of salt
Za’atar Herb Blend (see recipe above)
Olive oil (optional)
Line a strainer with a paper towel. Mix a little salt into the yogurt and dump the salted yogurt into the paper-towel-lined strainer. Let the yogurt drain for 4 hours or overnight.
Spread the yogurt on a plate, sprinkle with Za’atar Herb Blend to taste, and drizzle with olive oil (if using). Serve with crackers, pita chips, or triangles of pita bread.