Labneh

Labneh is yoghurt that has had most of its liquid strained and is almost as thick as cream cheese; it has a sharp, intense flavour. You can make labneh with any yoghurt but we like mixing goats’ and cows’ for a good balance of flavours. You can keep the labneh for at least a week in a sealed tub in the fridge, ready to be spread over bread as a quick snack with some sliced cucumber. As part of a mezze selection, spread it out on a small plate, drizzle with olive oil and sprinkle with freshl