QUICK RECIPES

Recipe for Labneh

Ingredients

• 2 cups plain plain or Greek yogurt

• 1/2 teaspoon salt

• drizzle of olive oil

• zaatar spice

Method

Arrange a double layer of cheesecloth in a strainer or, alternatively, line a strainer with coffee filters. Place the strainer over a bowl so that it rests a few centimeters above the bottom of the bowl. Dish the yogurt into the strainer, add the salt and stir. Lightly cover with plastic wrap and refrigerate for 48 hours. Remove the strainer from bowl, and discard the whey. This stock mixture can be stored in the fridge for a week. When you're ready to serve some as a dipping sauce, dish the desired portion into a dipping bowl, drizzle with olive oil and sprinkle with Zaatar spice.

Recipe for Tzatziki sauce

Ingredients

• 1/2 cucumber

• 1/2 teaspoon salt

• 2 cups plain Greek yogurt

• 1 1/2 tablespoon fresh lemon juice

• 3 to 4 garlic cloves, peeled and grated

• 15g chopped dill (optional)

• 3 tablespoon extra virgin olive oil

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

Method

Peel and finely dice the cucumber, or grate if preferred. Line a bowl with a cheesecloth and put the diced/grated cucumbers in it. Alternatively, set cucumbers over a fine mesh strainer. Sprinkle with 1/2 teaspoon salt and give a light stir. Set aside and let the cucumbers release their juice. Prepare the remaining ingredients. Combine the Greek yogurt, lemon juice, grated garlic cloves, chopped dill (optional), extra virgin olive oil, salt and pepper in a bowl. Squeeze out as much juice as you can from the diced/grated cucumber. Discard the juice and add the squeezed cucumber to your mixing bowl and mix well. Cover and refrigerate for at least 1 hour, or until ready to serve.

Recipe for Tahini Dressing