A creamy, tangy Middle eastern yoghurt strained until extra thick. It’s sort of a cross between whipped cream cheese and sour cream — but better. Lebanese people eat Labneh with chips, chicken, naan, man’oushe, pita, kibbeh, almost over everything.
- 200 gms Greek Yoghurt
- 1 tsp zaatar
- 2 tbsp of olive oil
- Marinated Olives
- Garnish the Greek yoghurt with olive oil, zaatar & olives.
- Add some garlic, salt & lemon to make it a more garlicky dip.