Mediterranean labneh — soft yogurt cream with olive oil, mint and olives

Labneh, also known as yogurt cheese, is one of the most beloved appetizers of Mediterranean and Middle Eastern cuisine, where natural yogurt is strained slowly until it takes on the consistency of a soft, thick cream — a centuries-old technique used from Lebanon to Turkey.

Ingredients (for 4–6 servings):
• 1 kg full-fat natural yogurt (unflavored)
• 1 teaspoon salt
• 4–5 tablespoons extra virgin olive oil
• Fresh mint, finely chopped
• Black olives for serving
• Pita bread or toasted bread for accompaniment

Preparation:
1. Mix the yogurt with the salt in a large bowl.
2. Place a clean cloth (or double cheesecloth) over a sieve set over a bowl, and pour the yogurt into it.
3. Tie the corners of the cloth like a bag and leave it in the refrigerator to drain for 12–24 hours, until the whey has come out completely and the mass is thick.
4. Take the labneh out of the cloth, place it on a serving plate and form a shallow well in the middle with a spoon.
5. Pour the olive oil over the surface, scatter the fresh mint and the olives, and serve with pita bread.

Preparation time: 15 minutes of work + 12–24 hours of draining. Servings: 4–6.