Labneh with Za’atar

Instructions

1. 1

   In a bowl, combine the yogurt and lemon juice. Season lightly with salt.

2. 2

   Place a sieve lined with a coffee filter over a bowl. Pour the yogurt mixture into the sieve. Cover with plastic wrap. Let strain for 8 to 12 hours or overnight in the refrigerator. Discard any liquid. The labneh will keep for 1 week in an airtight container in the refrigerator.

3. 3

   Place the za’atar in a bowl.

4. 4

   Using a 1-tbsp (15 ml) ice cream scoop, shape the labneh mixture into balls and roll one at a time in the spices. Place on a plate. Drizzle with olive oil.