Labneh

🔥 Prep

• Measure out 500 g Greek yogurt.
• Measure out 2 tbsp olive oil.
• Measure out 1 tsp dried mint.
• Measure out 0.5 tsp salt.
• Prepare a fine‑mesh sieve, cheesecloth (or coffee filter), and a bowl for draining.

🔥 Cook

• 1. In a mixing bowl, combine the 500 g Greek yogurt and 0.5 tsp salt, then stir until smooth (stirring for about 30 seconds).
• 2. Line a fine‑mesh sieve with cheesecloth (or a coffee filter) and place it over a bowl to catch the whey.
• 3. Pour the yogurt mixture into the prepared sieve, spread it evenly, and cover with plastic wrap.
• 4. Refrigerate the setup at cold (≈4 °C) and let it drain for 12–24 hours until the desired thickness is reached.
• 5. After draining, transfer the thickened labneh to a serving bowl, drizzle with the 2 tbsp olive oil, sprinkle with the 1 tsp dried mint, and optionally add a pinch of extra salt.

🔥 Serve

• Serve the labneh drizzled with extra olive oil and a sprinkle of mint alongside warm pita bread, fresh vegetables (cucumber slices, cherry tomatoes, radish), and olives.
• It also pairs well with grilled meats or as a spread on sandwiches.