In addition to it being a new party staple in my house, I’m also seeing labneh featured in more cookbooks and on more restaurant menus, often as a savory dip with veggies or crackers.
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 ...
When you're ready to serve, pour away the strained liquid from the yoghurt bowl and scrape the labneh from the cloth onto a plate. Make a little dip in the middle with the back of a spoon ...