Labneh with Sumac and Pomegranate
An easy Middle Eastern yoghurt dip.
- 500 g (1.1lb) thick Greek yoghurt
- 1/2 tsp salt (optional)
- To serve - crackers , sumac, pomegranate, mint etc
Line a sieve with some muslin.
Mix the salt with the yoghurt and pour the yoghurt into the muslin.
Bring the corners of the muslin together and twist to form a tight yoghurt ball.
Place the sieve over a bowl to catch any liquid (whey).
Place in the fridge and allow to drain for 24-48 hrs till the resulting cheese reaches the consistency that you desire.
You can help it along by twisting it tightly every 24 hrs to remove some more whey.
Transfer the labneh into a bowl and drizzle on some olive oil, sumac and pomegranate seeds and enjoy.
Serves 4-6 as a starter.