Apr 25

Apr 25 Home-made labneh & za'atar in olive oil

Now here’s a joyful thing that will pep up your lunches. Imagine soft balls of full-flavoured cheese in gleaming local olive oil infused with home-made herby, spicy za’atar. It’s dead easy to make and looks wonderful in jars just waiting to be spread on some delicious artisanal bread.

What’s in it?

For the labneh

500g organic Greek yoghurt

1 teaspoon sea salt flakes

For the za’tar

1 tablespoon dried thyme

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon toasted sesame seeds

1 tablespoon sumac

½ teaspoon sea salt flakes

For the jar

Good olive oil to cover

How’s it done?

Suspend some muslin over a bowl and add the yoghurt and salt. Leave for 48 hours uncovered.

Mix the ingredients of the za’atar and keep in an airtight jar.

After 48 hours 1/3 fill a jar with olive oil and add the za’atar mixture. Divide the yoghurt that has now become labneh into 12 and roll each piece gently into a ball. Carefully drop into the oil and add more oil if necessary to ensure the labneh is covered. Screw on a tight lid and tip gently to disperse the za’atar.

This will keep for two months in a fridge. The olive oil will solidify but will quickly return to its former glory if you take it out of the fridge an hour before serving.