Labneh is yogurt which has been strained to thicken, and a wonderful base for sauces.
4 cups plain full fat Greek Yogurt
1 whole head Garlic
1/2 cup chopped Herbs; Basil, Dill & Parsley
1 teaspoon Za’atar seasoning
1 teaspoon salt
- Strain the labneh; place in a sieve lined with cheesecloth or a coffee filter overnight and place in the refrigerator, discard the liquid.
- Roast the garlic; wrap the whole head of garlic loosely in foil and bake at 350F for 30 minutes. Allow to cool, break apart and squeeze out the garlic.
- Mix together the labneh, garlic, herbs and seasoning.