Labneh
1 Note: You can use store bought Labneh for this recipe or make your own. The Food Dolls have a recipe for Labneh on page 91 of their cookbook -you can find it HERE.
2 To make the Labneh, mix 1 tub of plain yogurt with salt (to taste). Start with 1/2 a teaspoon, tasting and adjusting as needed.
3 Add the yogurt to a nut milk bag, cheese cloth, or even paper towel. Let is sit over a bowl in a strainer with something heavy on top.
4 Leave it in the fridge for minimum of 12 hours (48 hours max). The longer it sits, the thicker it will be.
5 Once it has thickened, smear it onto a pretty plate and add your toppings. I start with arranging the salmon, followed by the cucumber ribbons, halved cherry tomatoes, olives, capers, za'atar, and herbs.
6 Finish it off with a drizzle of olive oil, enjoy with pita chips (page 85 in the cookbook), bagels, or pita bread!
