Ingredients
- deli dip Zahtar
- 400 g sheep's milk yogurt
- Olive oil
- Garlic clove
- Lemon
- Salt
Preparation
- Mix 400 g of sheep's milk yogurt with 3 tablespoons of olive oil, 1 grated garlic clove, zest of half a lemon and salt.
- Beat everything together well with a whisk.
- Place a cloth over a sieve and pour in the yogurt mixture.
- Fold the ends of the cake together and twist closed so that there is a slight pressure on the yoghurt mixture.
- Leave to drain at room temperature for approx. 3-4 hours until the mixture is firm to the bite.
- Arrange the labané in a dish in the shape of a well, sprinkle with Zahtar and olive oil.
Included Products
