Spicy Herbed Labneh

When serving labneh, a creamy, yogurt-based dip, it's common throughout the Middle East to use the back of a spoon to make luscious waves on the dip, then drizzle some high quality extra virgin olive oil on top. This recipe is spruced up a bit with a traditional dagga or salsa. Photo by Wesley Parsons.

Serves 8

Ingredients

For the labneh

16 ounces plain yogurt (not Greek yogurt)

1 teaspoon salt

For the spicy dagga/salsa

½ bunch parsley, washed, half of stems cut off, very finely chopped

Juice of ½ lemon

1/2 to 1 jalapeno pepper, seeds and veins removed (optional)

1 to 2 cloves garlic, finely minced

3 to 4 tablespoons olive oil plus more for topping the labneh

Salt to taste

Instructions

To make labneh: Mix together plain yogurt and salt. Place mixture in cheesecloth or a mesh bag, suspend over a large bowl and let it slowly drain, releasing the yogurt's whey. If you have a fine metal sieve, place the bag in the sieve over the bowl. Refrigerate bowl for 12 to 24 hours. Periodically remove the whey so it does not touch the bag with the yogurt. Once the yogurt has been drained, remove it from the bag. The result is labneh. Place in a container and store in the refrigerator.

To make dagga: Combine all dagga ingredients and mix. This dagga is usually made with a mortar and pestle which is where the name of the salsa comes from – dagga references the act of pounding the ingredients in the bowl (similar to a pesto), but feel free to chop them up by hand.

To serve: Place the labneh on a plate and make swirls using the back of a spoon. Drizzle on some olive oil and top with the dagga. Enjoy as a dip for pita bread or chips, crackers or as a sauce for salads or proteins.