2½ cups whole plain Greek yogurt
½ teaspoon kosher salt
¼ cup extra virgin olive oil
1 tablespoon fresh chopped mint
Freshly cracked pepper
- Place a sieve lined with two layers of cheesecloth inside a deep bowl. Mix the yogurt and salt together and pour into sieve, cover with cheesecloth, and place in the refrigerator for a minimum of 1 day and up to 3 days.
- Using your hands, lightly squeeze yogurt to remove excess liquid. Unwrap cheesecloth and roll yogurt into small log.
- Place shaped lebneh onto plate, drizzle with oil, sprinkle with mint, and season with freshly cracked pepper.
- from Matt Moore, Nashville, TN