Tie full cream yoghurt in a clean muslin cloth and keep it in a colander with a bowl underneath it. Keep it on the kitchen counter in a well-aserated place for 24 hours. Let all the water drain off.
After 24 hours, the thick yoghurt remaining is the Labneh. Add rest of the ingredients to it and mix well.
Spread this mix evenly on each cookie. Serve these little tangy Herbed Labneh Canapes as an appetizer or a starter. This can be a great snack idea too.
Labneh, also known as Lebaneh or Labne is salted strained yoghurt draining of all it's way. The difference between yoghurt and Labaneh is that the latter is much thicker. It is also called as strained yoghurt or yoghurt cheese or Greek yoghurt. It is basically used as a spread in Middle Eastern Countries and goes well with Pita breads, Toasts and veggies. I have used this on our very own Unibic Zeera Cookies and made these lovely looking scrumptious Canapes.
