250 g plain yogurt
1 teaspoon of tahini
2 cloves roasted garlic (optional)
¼ green chilli finely chopped (optional)
Freshly ground black pepper
Squeeze lemon juice
1 tablespoon chopped fresh parsley and/or coriander
This makes a thick creamy spread that is healthy and delicious. If making for children you may wish to omit the garlic, chilli and herbs
In a medium size mixing bowl
Stir tahini until it is a smooth paste
If adding garlic and green chili stir in now
Add roughly a ¼ of the yogurt; stir until thoroughly combined, this step is important to avoid your labneh being lumpy
Add the remaining yogurt and chopped herbs
Squeeze in the lemon juice and season with salt and pepper
Taste for seasoning
Wrap mixture in layered muslin cloth or a clean chux and tie the top with string.
Hang in the refrigerator overnight, (8-10 hours) ensuring it is hanging over a bowl or similar to catch the liquid.
Notes To speed up the process you can place the wrapped yogurt in a lined sieve and place a gentle weight on top, this gently press the liquid out. This will take 1 ½ to 2 hours.