Middle Eastern Style YogurtRomulo Yanes
Lebneh with Sesame and Herbs
Recipe information
Total Time
1 day (includes draining yogurt)
Yield
Makes about 1 2/3 cups
Ingredients
4 cups whole-milk plain yogurt
3/4 teaspoon salt
1 1/2 tablespoons sesame seeds
3 tablespoons extra-virgin olive oil
1 teaspoon dried mint, crumbled
3/4 teaspoon dried thyme, crumbled
Accompaniment: toasted pita or crackers
Preparation
Step 1
Line a sieve with a double layer of paper towels and set over a bowl. Whisk yogurt with salt and spoon into sieve. Let drain, covered and chilled, at least 12 hours and up to 24.
Step 2
Meanwhile, toast sesame seeds in a dry small heavy skillet, shaking skillet occasionally, until golden, about 2 minutes. Whisk together oil, mint, and thyme in a bowl, then add toasted sesame seeds and chill, covered, up to 24 hours.
Step 3
Bring sesame mixture to room temperature, then drizzle it over lebneh (thickened yogurt).
