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Lemon labneh with sumac, za'atar & roasted vine tomatoes
Thick, tangy strained yoghurt with my squeeze-of-lemon twist — finished with sumac, za'atar and blistered vine tomatoes for scooping.
The lemon juice is my twist — it sharpens the yoghurt so the labneh tastes almost like fresh cheese. Don't skip the long strain.
Method
- 01
Stir the salt, lemon juice and lemon zest through the yoghurt in a bowl. The yoghurt will loosen — that's exactly what you want.
- 02
Line a sieve with a double layer of muslin or a clean tea towel and set it over a deep bowl. Scrape the yoghurt in, gather the cloth and twist gently to form a ball.
- 03
Refrigerate for at least 24 hours (up to 48 for a firmer, almost-cheese texture). Tip away the whey from the bowl once or twice.
- 04
When you're ready to serve, heat the oven to 200°C fan. Lay the vine tomatoes on a small tray, drizzle with olive oil, season with salt and pepper, and roast for 12–15 minutes until blistered and just collapsing — keep them on the vine for the table.
- 05
Unwrap the labneh and spoon it generously onto a wide shallow plate, using the back of the spoon to swoosh a deep well through the middle.
- 06
Drizzle the well with a good slick of extra-virgin olive oil. Scatter over sumac, za'atar, a pinch of flaky salt and any extra toppings you fancy — pine nuts, chilli flakes, pomegranate, mint, a thread of honey.
- 07
Lay the warm roasted vine tomatoes alongside, still on the vine. Serve with hot flatbreads for tearing and scooping. Eat with your hands.
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