Garlic Pepper Labneh

Pour the yoghurt in a cheese cloth and place it on a strainer. Keep a bowl underneath and fold up the ends of the cheese cloth. Refrigerate it for 24 hours. The thick strained yoghurt is used in the recipe.

Roast the garlic on an open flame and mash it well. In a bowl, mix the strained yoghurt, garlic, salt and pepper powder until well blended.

Garnish with mint and a drizzle of olive oil. Enjoy as a dip with Khubz (Arabic Bread), veggie crudites, bread sticks or bread croutons. It can also be served as a spread on sandwiches or parathas.