za’atar spiced labneh

I think these little balls of yoghurty yumminess are perfect for Friday night drinks, broken up to spice up a green salad, or a perfect gift.  Now, go get a glass of wine, some crackers and snack away.

• 500g greek yoghurt
• za’atar spice mix
• olive oil
• thyme
• salt & pepper

1. To make the labne you scoop the yoghurt onto into a nut bag/onto a clean muslin cloth (or new rinsed chux will do). Pull up the corners to form a ball and tie a rubber band on the top. Suspend the bag over a jug by threading a wooden spoon through the rubber band and resting it across the mouth of the jug. Leave overnight (at least).  You can add the liquid that drips out to your green smoothie!
2. Make balls from the labne, roll them in your hands then roll them in spice mix.
3. Pour a little olive oil into the bottom of a jar, place a few balls in, more oil and repeat until the jar is full.  Stick a few thyme sprigs into the jar.

Enjoy.

Pistachio and pomegranate labne

This is a great dip to serve with drinks and looks festive with its green and red, so is perfect for Christmas. I made this from the latest Donna Hay magazine.

You do need to start this recipe the day before.

500 g Greek yoghurt
2-3 Tbsp roasted chopped pistachios
2-3 Tbsp pomegranate seeds
3 marjoram sprigs lightly fried in olive oil
Crackers/veggies to serve

To make the labne you scoop the yoghurt onto a clean muslin cloth (or new rinsed chux will do). Pull up the corners to form a ball and tie a rubber band on the top. Suspend the bag over a jug by threading a wooden spoon through the rubber band and resting it across the mouth of the jug. Leave overnight.

Unwrap the labne and spread it on a dish, sprinkle with the rest of the ingredients and with a little salt. Serve with crackers and/or veggie sticks.