PREP TIME 15 MINUTES (+ REFRIGERATION)SERVES 8
850g greek-style yoghurt
3 teaspoons fine table salt
2 tablespoons olive oil
2 teaspoons sumac
360g slices mixed cured meats
crispbreads (optional), for serving
1 Combine yoghurt and salt in medium bowl; spoon into muslin-lined large colander or sieve placed over bowl. Gather corners of muslin together, twist, then tie with kitchen string. Place a plate on top of the muslin, then weight with two or three heavy cans; refrigerate for 24 hours.
2 Place yoghurt in medium bowl; discard muslin. Using oiled hands, roll level tablespoons of yoghurt into balls; roll in oil then sprinkle with sumac.
3 Serve labne with cured meats and crispbreads, if you like.
SUMAC LABNE WITH CURED MEATS
Labne can be left to drain and thicken, still weighted, in the fridge for up to three days. Finish the labne on the morning of the picnic.