- Labneh from 500 g of Greek/Turkish yoghurt
- 1/2 Amalfi lemon
- 1/2 bunch of dill
- 4-5 cloves of garlic
- Olive oil
Make labneh from the yoghurt. Put yoghurt on a paper towel in a kitchen sieve in a bowl, and let the wey run out over night.
In a mini blender blend the lemon, dill, garlic, salt and pepper.
Mix into the labneh