Labna, strained thick yoghurt, has many uses, including serving with fruit and honey and adding to salads. It adds creaminess but not richness, and a wonderful lemony tang.
Here's an idea – shape into balls and flavour with dukkah, or fresh spices or herbs.
Freshly ground spices
Freshly chopped herbs
Once the labna is firm, it can be shaped into balls with oiled hands and rolled in dukkah (spice and seed mix), freshly ground spices, chopped nuts or chopped herbs and served with crisp bread or crostini. The balls are also good served with fresh fruit and syrups or honey.
Alternatively, put the rolled labna balls on a tray and refrigerate them for a further 24 hours to firm them further, then layer in a sterile jar with extra virgin olive oil. If preserving this way, cover with a lid, store in a cool place and use within one month. The labna balls can be served with bread and olives and fresh herbs removed from their stems – choose from mint, coriander, parsley, tarragon, chives, thyme and dill.
Photography Aaron McLean http://www.aaronmclean.com