You simply cannot miss out on this Labneh. It's a Labneh Dip with Zaatar Pistachio Mint Olive Topping! Sprinkled with fresh pomegranate seeds and served with pita chips - this easy labneh recipe is the perfect appetizer or can be served as part of a mezze platter drenched in Moroccan Olive Oil.
Start by Making the labneh. Use quality yogurt and mix that with salt.
A cheesecloth or ideally a pillow case is best used to strain the labneh.
Place the yogurt salt mix in the pillowcase.
squeeze out as much moisture as possible .
place that over a sieve over a bowl and let it strain overnight or at least 8 hours.
The labneh cheese is ready when it's trained and dried out.
Make the pita chips.
Preheat the oven to 375 degrees F.
Cut up each pita bread into 8 wedges and then separate the 2 layers of the pita bread giving you 16 wedges in total per bread.
In a small bowl, mix the zaatar spice and olive oil.
Lay the pita bread wedges in a single layer on a baking sheet and brush them with the Zaatar and olive oil mixture. Bake for 6-8 mins until crispy (keep an eye on them because they burn easily!)
Spread your labneh on a flat plate mounding the labneh to about an inch high.
Make this labbneh dip for your game day, potluck, snacks and more!