Middle Eastern · Lunch
Strained Yogurt Cheese Board
Strained yogurt cheese is spread onto a board and finished with olive oil, za'atar, and pomegranate seeds, surrounded by cucumber, radish, olives, walnuts, and warm pita for scooping. The technique relies on hours of draining through cloth to concentrate yogurt into a tangy, spreadable labneh-style base.
$3
10 minsPrep
2 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
463Calories
15.2gProtein
34.4gFat
24.9gCarbs
11.8gSugar
4.3gFiber
1043mgSodium
40mgChol
11.9gSat Fat
580mgPotassium
330mgCalcium
2.3mgIron
1.1mcgVitamin B12
9.5mgVitamin C
vegetarian
gluten-free-adaptable
low-cholesterol
mediterranean
all-time-classics
quick-lunch
vegetarian
Instructions
1
Prep
Line a sieve with cheesecloth, stir salt and minced garlic into yogurt, then spoon the mixture into the lined sieve and fold cloth over the top.
2
Chill
Refrigerate for 8 hours until yogurt releases whey and firms into a thick, spreadable cheese.
3
Finish
Scrape strained yogurt into a shallow bowl, stir in lemon juice, then slice cucumber and radishes, chop walnuts, and tear pita into pieces.
4
Plate
Swirl the surface with a spoon, drizzle with olive oil, scatter za'atar and pomegranate seeds on top, then arrange cucumber, radishes, olives, walnuts, and pita around the board.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g plain whole-milk yogurt
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp olive oil, plus extra for drizzling
- 2 tsp2 tsp za'atar
- 2 tsp2 tsp pomegranate seeds
- 11 cucumber
- 44 radishes
- 2 tbsp18g walnuts
- 11 pita (70g)
- 2 tsp2 tsp lemon juice
- 22 small clove garlic
