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Traditionally whipped butter is served with radishes, but I love the thought of the thick cooling yoghurt, sprinkled with the fragrant, zesty za’atar.
100g unsweetened natural yoghurt
1 clove garlic
1 bunch fresh, young radishes with the tops
1 tsp cumin seeds, toasted and lightly ground
1 tsp sesame seeds
1 tsp dried oregano
1 tsp sumac
1 tsp sea salt flakes
Extra virgin olive oil
You need to begin straining the yoghurt a day or two in advance, this is how you make the labneh. Using a clean linen cloth or muslin, dampen lightly, lay over a sieve and place the sieve over a deep bowl.
Crush the garlic and add to the yoghurt, mix.
Pour the yoghurt into the cloth laden sieve, pull up the sides and sit in the fridge for at least 12 hours, longer if possible.
Tidy up the radishes and leaves if need be, by removing any discoloured or damaged leaves. Wash well and drain, keep in the fridge until needed, this will keep them crisp.
To make the za’atar; toast the cumin seeds until fragrant, cool and coarsely grind.
Add the sesame seeds, oregano, sumac and salt, stir to combine.
To serve: Place the whole radishes (leaves as well) on to the platter with the labneh.
Unwrap the yoghurt and place on to a serving plate. With the back of a spoon, make an indent and pour in enough olive oil to fill the indent. Generously sprinkle in the za’atar.