Labneh is served as a cold starter in restaurants around Turkey and the Middle East – here, I top it with a nutty and aromatic brown butter that's been infused with classic Turkish spice, pul ...
To make your own labneh, line a sieve with a single layer of muslin cloth and place over a bowl. Spoon natural yoghurt (full-fat Greek yoghurt is best) into the sieve and tie up the ends of the cloth.