Homemade labneh is so easy to make, says Mike McEnearney, who eats it for breakfast, lunch and dinner, and any time in between.
Category: not set
Cuisine: not set
500 g natural yoghurt
11/2 tsp salt flakes
350 ml olive oil plus extra to cover
1/4 cup (30g) dukkah
5 leaves or lemon thyme sprigs 5 cracked black peppercorns and 1 sliced long red chilli.
Pared zest of 1 lemon 1 tsp sumac and 1 mint sprig.
1 tsp toasted fennel seeds 1/2 tsp each toasted coriander and cumin seeds and 1 rosemary sp
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