Labneh is one of my favorites. If you haven't tried it before, it belongs to the world of delicious strained yogurt-based "dips" or "cheeses". Kind of like how I make tzatziki. Labneh comes from the Middle East (as do most of the best dips in the world, I would say. After all, they perfected the mezze platter, which is basically just a feast of dips and their accompaniments).
I also really like to top my dips with olive oil, spices, nuts, and chiffonaded herbs. It's all very fancy. Labneh doesn't need it and can be enjoyed in it's beautiful simplicity, perhaps just with a drizzle of olive oil and a sprinkle of seasoning, but the nuts and herbs do make it somehow "special" as a dish to bring to a party.
Labneh with Pistachios and Mint Chiffonade
The most important tip here is to use good quality olive oil. It really make a difference! Oh, and you have to make this the night before, because the yogurt strains overnight in the refrigerator. And then, if you are at a barbecue, you can throw some pita bread on the grill to toast it, and then serve with this dip. If you're at home, try eating labneh like Frisch Käse or any other spreadable cheese, slathered on a nice thick slide of warm bread for breakfast.
1 tub of Greek yogurt
pinch of salt
1 large spoonful toasted pistachios
one handful of fresh mint, chiffonaded
zest of half a lemon
1. Mix a little salt into the yogurt. Then scoop the yogurt into a strainer that has been lined either with cheesecloth or coffee filters. I use a wire mesh strainer, and place it over a bowl in the refrigerator so that the liquid drains out through the filters and strainer, into the bowl.
2. Let drain overnight in the refrigerator.
3. In the morning, scoop out the "yogurt cheese" into a serving bowl.
4. Drizzle the labneh with olive oil, and then sprinkle on all the other toppings.
5. Keep in the refrigerator until ready to serve.