garlic labne

  • 1kg thick natural yoghurt
  • 1 teaspoon sea salt flakes 
  • 1 cup (250ml) extra-virgin olive oil 
  • 4 cloves garlic, sliced 
  • rind of 1 lemon 
  • 8 peppercorns 
  • flatbread, to serve
  1. Place the yoghurt and salt in a bowl and mix until well combined. Place into a colander lined with fine muslin and place over a deep bowl. Refrigerate overnight. Discard drained liquid. 
  2. Roll tablespoonfuls of the labne mixture into balls and place in a bowl with the olive oil, garlic, lemon rind and peppercorns. Serve with flatbread. Serves 4–6.
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