jibne wa labneh – cheese and yogurt dip

This dip is quick to make. Serve it with crisp toasted flat bread and, if you like, black olives, cucumbers cut into little sticks, plum tomatoes cut in wedges, and scallions. You can now find labneh, the very thick Lebanese strained yogurt, in Middle Eastern stores.

½ pound feta cheese

1 cup thick Lebanese or strained Greek-style yogurt

¼ cup extra virgin olive oil

Crush the feta cheese with a fork, then add the yogurt and mash together. Spread the dip in a shallow serving dish and drizzle over the olive oil.

Serves 6 to 8.

From “Arabesque: A Taste of Morocco, Turkey, and Lebanon” by Claudia Roden

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