Laban im Sufah
is a fantastic snack, or Hor D’oevre, or anytime dip for Syrian bread or any cracker of your choice.
Even raw veggies like red peppers, celery or carrots make a good dipping stick.
Recipe direct from Maria’s Kitchen: The Foodprint of My Life
1 qt. yoghurt
½ tsp. salt, to taste
2 tsp. garlic powder, to taste
Line a coffee funnel with filter paper. Spoon yoghurt into filter paper. Best left overnight in the refrigerator. The water (whey) in the yoghurt will drain leaving a thick cheese curd. Mix the salt and garlic into the cheese. Spread onto a low flat dish. Sprinkle top with olive oil and dusting of dried mint. Serve with wedges of pita bread. *My grandson Keith and my granddaughter Nicole really love this.