spiced labneh

served in a flat dish with sourdough and tomato dip

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the yogurt, salt and lemon juice together in a bowl.

Step 2

Set a sieve over a separate bowl and line it with a clean muslin. spoon in the yogurt mixture, bring the overhanging cloth together at the top and twist it a few times to create a tight ball of yogurt below: you should see a little moisture starting to come through immediately. give it a few turns to give it some pressure.

Step 3

Transfer to the fridge to sit for at least 12-48 hours: the longer you leave it, the thicker your labneh will be.

Step 4

before removing the labneh from the cloth, squeeze it a little just to remove any excess liquid then tip it out into a bowl. It can be used in your recipe straightaway or you can roll inot balls and store them in a jar submerged in olive oil, it will keep in the fridge for up to 2 weeks.

Step 5

toast all the spices in a dry frying pan for a minute or 2, don't let them burn

Step 6

tip into a mortar and grind to a powder with a pestle

Step 7

store in an airtight jar until needed