Lebneh


A simple yogurt dip or spread that's fantastic with fresh pitas or other fresh breads. This is another staple in our house. It comes and goes. We make some, can't get enough (the kids love it). Then we make it three more times in a row and binge on it. And then it gets shelved for a while only to make another overzealous return. It's worth it though and only good high quality yogurt will do.

1 quart plain yogurt (low fat OK but full fat best)
3/4 tsp salt
3 TB olive oil
1.5 tsp sesame seeds
1 tsp dried mint
3/4 tsp dried thyme

Line a collander with a single layer of paper towels and place above a bowl that fits the collander nicely. Stir the salt into the yogurt and then dump the yogurt into the paper lines collander and let it drain, ideally overnight, but minimum 6-8 hours. The yogurt will be quite thick. Usually you can kind of tip the yogurt over into a fresh bowl and peel the paper towel from it.

In a cast iron skillet over medium heat, toast the sesame seeds until golden brown and fragrant. Then put them into a small container with the olive oil and dried mint and thyme.

Portion out the yogurt as you intend to use it, with a drizzle of the oil, seeds, herb mixture on top. Serve with fresh breads or pitas. Rich and delicious.

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