This is a labneh making technique of straining the yogurt through cheesecloth until it thickens. Flavored with some herbs and topped with caramelized onions, it makes a seriously addictive appetizer.
- 2 Cups Greek-style yogurt (full fat)
- 1 Teaspoon salt
- 1/2 Teaspoon dried oregano
- 1 Tablespoon chopped fresh parsley
- 1 Tablespoon olive oil
- 1 Red onion, peeled and sliced
To make the labneh, stir together the Greek-style yogurt, salt, dried oregano and chopped fresh parsley. Be sure the mixture is evenly incorporated to avoid pockets of salt.
Pour the mixture into a piece of cheesecloth, tie the top and place over a strainer set over on a bowl. Be sure the bowl is large enough that the bottom of the strainer does not touch any dripping liquid. Leave the mixture out on the counter, at room temperature, for one hour to allow the bulk of the liquid to strain out.
Drain the bowl and then set the whole thing in the refrigerator for approximately two days. Periodically drain any liquid that forms in the bottom of the bowl.
When the labneh is ready and firm, remove it from the cheesecloth and set over a serving plate. Add the olive oil to a skillet or saute pan and add the sliced red onion. Saute on medium heat, stirring often, for about 15 minutes or until the onions are lightly caramelized.
Pour the sauteed onions over the prepared labneh cheese and serve as a dip with crackers or slices of pita bread.