Labneh

Labneh is yogurt with the water strained out, which turns it from something you drink into something you spread. Ours is made fresh in small batches, so it is thick without being stiff and tart without being sharp.

The classic serving is a shallow bowl, a well pressed into the middle with the back of a spoon, good olive oil poured in, and za’atar over the top. Eat it with bread for breakfast. It also works anywhere you would otherwise use sour cream — on grilled vegetables, alongside kibbeh, or under roasted lamb.

If you would rather keep it for longer, the same labneh rolled into balls and packed in olive oil lasts months.