Labneh Coated In Homemade Za’Atar

In June I received my issue of Taste Magazine. I have subscribed for 11 years and was debating whether or not to cancel my subscription as I only really read the magazine for my friend Sam Woulidge’s column. However, when I found the recipe for Labneh on page 54 I decided I would renew my subscription as finally I had a recipe to try! Well, the recipe for labneh proved to be easy, but renewing my subscription was not! I clicked on the link to renew my subscription by paying with a credit card and it was not until my statement had arrived and the next issue of the magazine had not arrived did I see that the charge had not gone off my card. For some reason, the charge was declined – and this had nothing to do with there not being enough credit available. I tried again to make the payment with my credit card – and I used all four to no avail, each one being declined. It seems as if RNA had some issue and so I gave up. But, I did not give in! I decided to call on the lovely team at Taste Magazine to see if they could help me. They did not know how to resolve the issue with regard to credit card payments, but they made sure I would receive the next 11 issues of the magazine by gifting them to me. I have just collected the 100th issue – well done Taste team on such a fantastic achievement, and such a wonderful gift.

Labneh Coated In Za’Atar
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Recipe Category: Snacks
All Rights Reserved: Adapted from Taste Magazine June 2014 page 54


  • 500 g Greek yoghurt
  • Za'Atar for garnish
  • Olive oil for drizzling


  • Place a sieve over a bowl
  • Line the sieve with muslin
  • Pour the yoghurt into the muslin
  • Make a ball of the yoghurt, using the muslin and secure the top tightly
  • Place into the fridge overnight
  • The next day transfer the yoghurt to a dry piece of muslin and repeat the process
  • Once the yoghurt has firmed up scoop a tablespoon measure at a time and form balls while rolling in the za'atar
  • Drizzle with olive oil to serve


If you don't have muslin use a kitchen cloth. Place the extras into a sterilized glass jar and top with olive oil

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