Labneh Platter

Ingredients

• •1 kg plain full-fat yogurt
• •1 teaspoon salt
• •1/2 cup extra virgin olive oil
• •2 teaspoons dried mint
• •1 teaspoon sumac
• •4 cloves garlic, minced
• •4 pita breads
• •2 cups mixed fresh vegetables (tomatoes, cucumbers, bell peppers)
• •1 cup kalamata olives
• •1/4 cup fresh parsley, chopped

Directions

1. 1Mix yogurt with salt and line a fine-mesh strainer with cheesecloth.
2. 2Pour the yogurt mixture into the strainer and let it drain in the refrigerator for 24 hours until thick and creamy.
3. 3Transfer the strained labneh to a serving bowl and make a well in the center.
4. 4Combine olive oil with dried mint, sumac, and minced garlic, then pour into the well on top of the labneh.
5. 5Arrange fresh vegetables, olives, and parsley around the labneh on the platter.
6. 6Warm the pita breads in a skillet or oven for 2-3 minutes until soft and pliable.
7. 7Serve the labneh platter immediately with warm pita bread for scooping and spreading.

💡 Drain labneh until it holds a spoon mark before plating; under-drained yogurt spreads into the olive oil instead of sitting thick and creamy.

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