Recipe: This Middle Eastern appetiser will blow hummus out of the water

If you haven’t yet had the pleasure of indulging in the thick and creamy deliciousness that is labneh, then it’s time you got acquainted. An ultra-versatile, mild cheese that’s ludicrously simple to make (but guaranteed to garner you some culinary kudos), it may require a few days preparation but the payoff is well worth it.

To make, begin by setting a cheesecloth-lined sieve over a large bowl. Pour in 2 cups of plain, Greek yoghurt, stir in a pinch of sea salt, tie the corners of the cloth to cover the mix and pop into the fridge to drain for two days. After that, remove the bowl and squeeze out any excess water, discarding the liquid before rolling the thick yoghurt (now cheese) into small balls and placing into a jar. Cover with olive oil, a mix of fresh herbs and lemon zest, screw on the lid and leave to marinate in the fridge for at least 8 hours. Enjoy with lavosh, crudités, or as part of a mezze platter.

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