Labne with dukkah

Serve this thick, creamy and tangy dip with toasted pita as a nutritious starter or snack for eight.

Combine yoghurt and sea salt in a bowl. Spoon into a piece of muslin. Tie edges to enclose. Place in a sieve over a large bowl in the fridge for 24 hours to drain.
Combine pistachio kernels, sesame seeds and ground cumin in a bowl. Season.
Spoon labne into a dish. Sprinkle with dukkah and drizzle over extra virgin olive oil.

Source

1kg Tamar Valley Greek Style Yoghurt

1 1/2 tsp sea salt

2 tbsp toasted pistachio kernels, finely chopped

1 tbsp toasted sesame seeds

1 tsp ground cumin

2 tsp extra virgin olive oil

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