Labneh with Za'atar
Flavors / Smokes Used
| Flavor / Smoke | Usage Rate | Description |
|---|---|---|
| Nat Wood Fired FL WONF RA12044 | 0.50% | Nat Wood Fired FL WONF RA12044 adds soft smokiness with subtle charred seared notes as if cooked over a Northern hardwood campfire. |
Ingredients
| Ingredient | OZ. | LBS. | GRAMS | % WEIGHT |
|---|---|---|---|---|
| Plain Whole Milk Yogurt (not Greek style) | 35.12 | 2.19 | 995.60 | 99.56 |
| Kosher Salt | 0.16 | 0.01 | 4.40 | 0.44 |
| Thyme, fresh, minced | 5.04 | 0.32 | 143.00 | 14.30 |
| Sesame Seeds, toasted | 20.14 | 1.26 | 571.00 | 57.10 |
| Sumac, ground | 6.31 | 0.39 | 179.00 | 17.90 |
| Coarse Sea Salt | 3.77 | 0.24 | 107.00 | 10.70 |
| TOTALS | 70.54 | 4.41 | 2000 | 200% |
Preparation
Labneh:
- Line a strainer with a coffee filter; spoon yogurt into strainer. Place over a bowl so the strainer rests a few inches above the bottom of the bowl. Cover with plastic wrap and refrigerate for 24 hours.
- Remove strainer from bowl; discard whey. Spoon labneh into a bowl and stir in salt and Red Arrow product.
- Store in refrigerator for up to 1 week.
Za'atar:
- Mix all ingredients together in a bowl.
To serve:
- Drizzle olive oil over labneh and sprinkle with za'atar and Aleppo pepper. Serve with warm pita bread wedges.
