Homemade Lebanese Shanklish with homemade labneh

👨‍🍳 Method

For the homemade labneh ✓ Homemade · or skip – back to store-bought

1. 1
   Mix the yogurt with the salt.
2. 2
   Line a strainer with a double layer of cheesecloth set over a bowl, pour in the yogurt and tie up the ends of the cloth.

   ColanderCheeseclothBowl
3. 3
   Refrigerate 24 hours, until the labneh is thick.

   Refrigerator

   💡The longer the yogurt strains, the thicker the labneh: a day for a spread, and another day or two for balls.
4. 4
   Spread on a plate, make a well and drizzle the olive oil over it and sprinkle with the za'atar.

   Plate

For the Homemade Cheese

1. 5
   Line a strainer with a double layer of cheesecloth set over a bowl, pour in the yogurt and tie up the ends of the cloth.

   ColanderCheeseclothBowl
2. 6
   Refrigerate 24 hours, until the labneh is dried.

   Refrigerator
3. 7
   Roll the labneh into balls the size of a small fist.
4. 8
   Mix the za'atar, paprika, cumin, black pepper and salt on a plate.

   Plate
5. 9
   Roll each ball in the mixture until well coated.
6. 10
   Arrange the balls on a serving plate, sprinkle the cilantro on top and drizzle with the olive oil.

   Plate
7. 11
   Serve with fresh tomatoes and pita bread.