Of late, this herby, nutty lebna log has been my go-to breakfast. Requiring no cooking, and minimal prep time, it is a major health kick for the body to boot. The basic strained yogurt recipe we used to also make lebna balls is rolled into a log, smothered in some roasted nuts and zaatar, then flanked by a side of briny olives and fresh parsley.he quantity is really up to you, so feel free to double or treble as needed. Serve with a side of bread of your liking; I prefer whole wheat multi cereal rusks. This recipe was inspired by Delights from the Garden of Eden, so by all means and purposes it is an Iraqi recipe 🙂
2 cups plain yogurt (about 500g)
1/2 tsp salt
1 Tbsp zaatar mix
1/4 cup walnuts
1/4 cup whole almonds
1/4 cup olives, sliced
2 Tbsp parsley, chopped
The day before, stir the salt in the yogurt.
Line a non-reactive sieve or strainer (I used plastic) with two layers of kitchen paper towels, with an over-hang, and place over a bowl to catch the dripping whey.
Pour the yogurt into the paper-lined sieve, then fold the over-hang onto the surface of the yogurt. Refrigerate 24 hours.
Roast the walnuts and almonds in a 350F oven for 10 minutes; set aside to cool.
Put the strained yogurt in the center of a large sheet of plastic cling film, fold over the sides and proceed to shape the strained yogurt into a log of desired thickness.
Chop the nuts roughly and put in a plate large enough to accommodate the lebna log.
Add the zaatar to the nuts and stir to distribute. Peel the lebna log away from the plastic wrap, the roll around in the nut-zaatar mix to coat, being careful to not distort the log shape.
Put the coated lebna log in the center of the serving dish and place the sliced olives and chopped parsley on either side.
Serve with a side of toasted bread or traditional Iraqi tannour bread, or rusks.
Can be consumed immediately, but will also keep well refrigerated for up to 3 days.