Lebneh with Date Relish

Lebneh

• 2 cups whole milk greek yogurt

Date Relish

• 3/4 cup pitted dates, sliced lengthwise
• 1/4 cup chopped parsley
• 2 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon coarse crystal salt, such as maldon

1. Drain yogurt in cheesecloth-lined strainer for 12-24 hours. You will have a soft cheese that holds its shape.
2. Mix sliced dates, parsley, lemon, olive oil, & salt. Spoon date relish over lebneh and serve with flatbread or crackers.