Mint and Thyme Labneh with Marinated Tomatoes and Olives
A recipe inspired by
LEVANTINE TRADITION
Labneh, or strained yogurt, is a popular ingredient in the Levant and Egypt. Eaten fresh, it’s slightly thicker than traditional Greek yogurt. It can also be dried and formed into balls and stored in olive oil with herbs and spices.
The nomadic Bedouin have also produced a dry, hard labneh since ancient times, pressing it in cheesecloth between two heavy stones before before sun-drying. This was an effective way to provide sustenance on journeys without worrying about supplies spoiling.
In Egypt, it is eaten with savory accompaniments such as olives and oil, and also with a sweetener such as honey, or as breakfast food.
Mint and Thyme Labneh with Marinated Tomatoes and Olives
INGREDIENTS
2 cups of labneh yogurt, see directions below if unavailable
1/2 cup of fresh mint, minced, plus more for garnish
4 cloves of garlic, grated
1 tablespoon of fresh thyme, minced
Lemon zest from 1 lemon
1 cup of grape or cherry tomatoes, sliced
1/2 cup of olives, pitted and sliced
1/2 tablespoon of dried oregano
Olive oil
Salt and pepper
DIRECTIONS
In a medium-sized bowl, mix together the labneh, mint, garlic, and thyme. Season with salt and pepper and set inside the fridge for 1-2 hours.
In another medium-sized bowl, combine the tomato, onion, oregano, and lemon zest. Cover with olive oil and season with salt and pepper. Set inside the fridge for 1-2 hours.
Spoon the labneh into a bowl or onto a plate. Add the marinated olives and tomatoes, drizzling with olive oil and garnishing with any remaining mint.
Serve with pita, crackers, or vegetables.
Serves four.
Labneh
INGREDIENTS
2 cups of greek yogurt
Cheesecloth
DIRECTIONS
Scoop the greek yogurt into the center of a piece of cheesecloth.
Bring in the points of the cheesecloth, tying together the ends.
Set the yogurt inside a colander that’s been set inside a bowl. Ensure that there is space between the base of the bowl and colander. Allow the liquid to drain in the fridge for 48-72 hours.
