Dukkah Coated Kefir Labneh

Cook Time 20 minutes + draining time

Servings 4

Ingredients

1kg kefir

Sprinkle of Salg

½ cup lemon and herb dukkah,

½ cup classic dukkah

½ cup pistachio dukkah

½ cup spicy dukkah

Extra Virgin Olive Oil

Cheesecloth

Method

Double line a large sieve with cheesecloth and place it over a bowl.

Pour the kefir into the cloth and tie it up, weigh it down with a plate and put this in the fridge for 24 – 48 hours.

Remove the kefir cheese from the cloth and roll it into little balls. Place in the fridge to harden if necessary.

Roll the balls in the different dukkah blends and store them in a jar with olive oil in the fridge for up to 2 weeks.