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04 January 2013,00:52 by
V.Chitralekha

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LABNESH THICK YOGHURT

Serves :
4

Preparation Time :
45 minutes

Preparation Method :

  • Fold a large piece of damp muslin in half, and place over a large bowl.
  • Pour the yoghurt into the centre of the cloth, tie the cloth corners together with string and suspend over the bowl overnight.
  • Remove from the cloth, tip into another bowl, stir in salt to taste and chill.
  • Garnish with chopped fresh mint and a trickle of olive oil in the centre.
  • Labneh will keep for one week in the refrigerator and in a sealed container.
  • Serve with pita bread as a dip. In many Middle Eastern countries Labnesh Thick Yoghurt is eaten with olives for breakfast.

INGREDIENTS

  • 300 ml natural yoghurt
  • Salt, to taste
  • Finely chopped fresh mint, to garnish
  • Olive oil

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