Spiced Labneh - Moroccan Yogurt Dip
750 ml plain yogurt (low fat or regular) - Greek yogurt works well
1 teaspoon ground cumin
1 teaspoon dried mint
1
teaspoon sumac - substitute zest of 1 lemon & 1/2 teaspoon paprika
Pinch ground cayenne pepper
1 teaspoon sea salt
1/2 teaspoon black pepper
Olive oil
for garnish
Fresh mint, roughly chopped, for garnish
Fresh coriander, roughly chopped, for garnish
Line a colander with cheese cloth or 2 layers strong paper
towels. Spoon yogurt in colander.
Place colander into large bowl to catch liquid that drains and place in refrigerator at least 8 hours, overnight is better.
Move the drained yogurt into a large bowl. It
should be quite firm. Discard liquid.
Mix in the herbs and spices, salt and pepper.
Spoon yogurt into serving dish. Just before serving drizzle with olive oil,
garnish with fresh mint and coriander.
Cook's Tips: This is best served cold freshly made and cold
