Ingredients
Scale
- 500 g thick Greek yogurt
- 1 tsp flaky salt
- 1 garlic clove (finely grated)
- Juice of 1/2 lemon
- 2 tbsp olive oil
- Garnishes: toasted pine nuts
- Chopped parsley
- Extra virgin olive oil
- Sumac (optional)
Instructions
- Prepare the Labneh Base: Place cheesecloth in a fine mesh sieve over a bowl. Pour yogurt and salt into the cheesecloth. Press gently to drain excess liquid for 10-15 minutes until thickened.
- Add Flavorings: Transfer thickened labneh to a bowl. Stir in grated garlic, lemon juice, and olive oil. Adjust seasoning to taste.
- Serve: Spread labneh on a plate and top with toasted pine nuts, parsley, and drizzle with olive oil. Optionally sprinkle sumac for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dip/Appetizer
- Method: No Cook
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 tablespoons (30g)
- Calories: 60
- Sugar: 1g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 2mg