Labne with Squeezed Tomato

The night before, line a strainer with muslin (cheesecloth). Scoop the yoghurt in and asset the strainer over a large bowl to catch the liquid that drips out. (This liquid can be used for other preparations like salad dressings, but for this recipe you just want the labne!)

Also the night before, finely dice and deseed the jalapeños and soak in the oil overnight.

The next day, preheat the oven to 200°C (400°F). Wrap the garlic bulb in foil and put it on a baking tray. Roast it in the oven for 25 minutes, then remove it from the oven and rest it until it’s cool enough to handle. Once it’s cool enough, squeeze the roasted garlic out of its skin.

Put the labne in a food processor, add the roasted garlic and season with salt. Process, then add in the lemon zest and juice. (I personally love acidic foods so I go hard, but feel free to reduce the lemon juice to your taste.)

Cut the tomatoes in half crossways, like you would with a lemon. Next, using a spoon, pile all the labne in the middle of a plate. Put the tip of your spoon against the plate in the middle of the pile of labne and, spin the plate while pulling the spoon closer to yourself to create a swirl.

Once the swirl is perfect, on one side of the dish, spoon the jalapeños and the oil and on the other half squeeze the tomato like a lemon, so you just get the seeds and juice.

Toast the pitta in a toaster, then cut them up into quarters and serve. (If the pitas are ready early, just wrap them in a clean tea towel/dish towel so they stay soft and hot.)