Olive and mint Labneh
- 2 thick Spelt Pita Bread, Florentin
- 3 tbsp Evo Organic Green Lazio Olive Oil, Casinetto
- 1/2 Cup roasted Hazelnuts, Ripe
- 4 tbsp finely chopped Herb, Mint
- 1/2 Lemon
- 1 tsp Sumac Ground Powder Spice, Steenbergs
- 1 Kg Cow's milk yoghurt
- Good pinch of Salt
- 50*50 cm Muslin square piece
- 2 tbsp Za'tar
- 16 Green Sicilian olives, pitted, roughly chopped
For the labneh
- Add a generous pinch of salt to the yoghurt and stir until combined. Place yoghurt on your square of muslin cloth, and form a tight bundle. Hang over the kitchen sink or over a bowl and leave to drain for 24-36 hours. The yoghurt should be stiff and dry on the outside, and a little creamy in the centre. The Labneh will keep for a few days in the fridge, but is best when brought to room temperature before serving.
For the olive, mint and hazelnut labneh topping
- Place hazelnuts onto a baking tray and pop into the oven at 180 degrees for 5-10 minutes, until golden brown. Remove from the oven and once cooled gently rub the skins off the hazelnuts. This will make them really lovely. Mix together the chopped hazelnuts, olives, mint, olive oil, lemon juice and salt. Scatter the mixture over the labneh and finish off with the sumac.
For the za’tar pita
- Brush the olive over the pita bread and sprinkle generously with the za’tar spice mix. Place in the oven at 180 degrees for five minutes until the bread is heated through, and has a little crunch to it. Cut the bread into wedges and serve with the olive and mint labneh.