Labneh is popular in the Levant and the Arabian Peninsula. Besides being used fresh, labneh is also dried then formed into balls, sometimes covered with herbs or spices, and stored in olive oil. Labneh is a popular mezze dish and sandwich ingredient. The flavour depends largely on the sort of milk used. Onionin invites today to try out this amazing tasty version of labaneh with garlic, red chilies, and dill. The taste is a remarkable experience!
1. In a bowl mix all the ingredients above. Place a colander in a bowl and line with muslin.
2. Add the yoghurt mixture and tie the muslin using kitchen rope.
3. Keep in fridge for 24 hours.
4. Transfer the labneh to a serving dish, and serve with pita bread.