Sufra Dayma:

Home-made Labneh

By Moushira Abdel-Malek

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Makes approx. 20 labneh balls

Ingredients:

500 gms plain yoghurt

1 tsp salt

1 cup mixture of fresh thyme and parsley leaves (finely chopped)

Extra virgin olive oil

Pita bread

Method:

Line a fine sieve with damp muslin. Place sieve over a bowl. Combine yoghurt and salt. Spoon into sieve. Cover and refrigerate for 2 days making sure of enough space between sieve and bowl, to drain liquid from yoghurt, with drippings away from bottom of sieve. Place herbs onto a flat plate or tray. Roll tablespoonfuls of Labneh into small balls. Roll in herbs. Place balls into a sterilized jar. Cover with oil. Store in fridge. Preheat oven 180 degrees. Cut bread into quarters. Separate tops from bottoms. Brush with oil and place on baking trays, in one layer. Bake for 10-15 minutes, or until golden. Serve with Labneh.