A fresh dip of labneh, our daily ritual growing up in Beirut. This labneh though is modified: instead of serving it with tomatoes and herbs separately, I am combining them: one scoop with a pita triangle and you will get it all!
- 12 ounces of full or low-fat yogurt
- 2 cloves of garlic
- salt, to taste
- 1/4 cup of fresh mint (substitute dry)
- 1/4 cup of fresh flat-leaves parsley
- 1/4 cup of fresh dill
- 2 scallions
- 4 tomatoes
- 1 bag of pita bread, cut into triangles with kitchen scissors
- Place a coffee-maker filter or a paper towel over a sieve and drain the yogurt for several hours, overnight if possible.
- Chop the parsley, dill, scallions and mint very fine. Cut the garlic cloves in small bits and mash them with 1/2 teaspoon of salt in a mortar till pasty. Add to the labneh and mix.
- Add all the herbs to the labneh. Cut the tomatoes in half, empty the tomatoes and cut the flesh into small dice. Drain on a sieve for 30 minutes and get rid of the seeds. Incorporate the tomato bits in the labneh. Fill the tomato cavities with labneh and garnish with a mint leaf.
- Serve on a plate with pita triangles or chips (toast the triangles in a 300F oven for 12 minutes until light gold).