Mary Miso - Recipes for every day - Cookbooks
450 g Greek yoghurt
1 dl sunflower oil
1 clove of garlic
1 lemon, zest
1 courgette
4 tbsp smoked almonds, chopped
Place the Greek yoghurt on a cloth and leave to drain overnight to make labneh. Remove from the cloth the next day and store in a plastic container in the fridge.
Heat the sunflower oil gently. Add the garlic and lemon zest. Leave to marinate for 1 hour or overnight.
Slice the courgettes 5 mm thin and marinate in half the oil.
Arrange the courgettes, labneh and smoked almonds on plates and drizzle with the remaining oil.
Labneh is a creamy quark-like cream cheese from the cuisine of the Middle East and North Africa. It is very easy to make yourself from yoghurt.
