Preparation time: 10 minutes + Overnight | Serves: 2-4 people

Labneh is one of the easiest dips you will ever make. This traditional Middle Eastern delicacy requires just 2 ingredients - good quality Greek yoghurt and salt. Versatile and delicious, labneh can be used as a dip, spread, or shaped into balls and eaten as cheese. While a bit of forward planning is required, with a few simple steps, you’ll have a creamy, delicious and healthy dip that looks incredibly impressive.

Ingredients

500 gms light/full cream Greek yoghurt

1/2 tbsp. salt

2 tbsp Pukara Estate Extra Virgin Premium Olive Oil for drizzling

Sumac, Pukara Estate Dukkah (of your choice) to serve

Method

Begin the process to make the labneh overnight.

Lay a muslin cloth across a fine mesh sieve ensure the cloth overlaps on all sides.

Spoon in the Greek yoghurt into a separate bowl and mix in the salt - stir well.

Transfer the salted yoghurt into the muslin cloth lined sieve, gather the edges and secure with a clip or elastic band.

Place a small plate directly on top of the wrapped yogurt, then add a weight (a can of beans or small jar works well).

Leave in the fridge overnight (10-12 hours) with a bowl underneath to collect the whey.

Scoop the labneh into a container and give it a good stir to smoothen. You can also season or add a splash of the whey till you get the texture you desire.

To serve, swirl generously with extra virgin olive oil, then top with a sprinkle of sumac and dukkah.

Serve with pita chips, crudités or crackers.