Labneh dip

Ingredients

• 375 g Al-Rawabi Labneh
• ¼ tsp lemon juice
• Dash of salt
• 2 tbsp olive oil
• 1 tbsp za’atar
• ¼ cup pomegranate arils
• ¼ cup chopped pistachios
• 4 fresh mint leaves, chopped
• Flatbread

Instructions

1. Stir together Al-Rawabi Labneh in a small bowl with lemon juice, and salt.
2. Line a fine mesh sieve with cheesecloth and fill with the Labneh mixture. Fold the cheesecloth back over the Labneh. Set the sieve with the cheesecloth and yogurt over a bowl. Refrigerate 12-24 hours, until the labneh has reached your desired thickness.
3. Transfer the labneh to a shallow serving dish and drizzle with olive oil. Sprinkle with za’atar, pomegranate, pistachios, and mint.
4. Warm the flatbread and cut into triangles. Serve immediately.