Dairy

Sheep Labneh Style

Sheep labneh-style yoghurt is heavily strained sheep yoghurt finished like Levantine labneh—thick enough to hold a swirl of oil, often salted, sometimes herbed. Sheep milk’s richness makes especially luxurious labneh compared with cow. Serve as mezze with olive oil and mint, stuff into flatbreads, or breakfast with cucumber. Make at home by salting and hanging sheep yoghurt 24–48 hours. Store under oil if formed into balls; always refrigerate.