Labneh with sumac, parsley, lemon and pistachios

Labneh is greek yogurt that has been left to strain in cheesecloth for 24-36 hours. 24 hours gives it a velvety texture like softened cream cheese. It tastes like tangy cream cheese. The longer you let it strain the more dense it will get. So good. You can use this as a dip with pita chips, or raw or roasted vegetables, on top of roasted salmon, on toasted bread as a sandwich, in a wrap, on salad - its good in grain salads. Good with apple slices too.

      I see a heart formed from the sumac on the cream cheese on the cracker...do you see it too?!

32 oz of greek yogurt ( more or less depending how much you will use. I did 8 ounces)
pinch of kosher salt
cheesecloth

sumac
fresh flat leaf parsley, chopped
lemon zest
roasted pistachios, chopped
good quality olive oil

Mix a pinch of kosher salt in the greek yogurt. Put greek yogurt in cheesecloth and close with string, or a sandwich tie, sit in a fine seive sitting in a bowl in the refridgerator ( to catch the drippings) to drain for 24 to 36 hours depending what texture you want. 

When ready to serve remove from cheesecloth and spread yogurt on a plate, sprinkle with sumac, fresh parsley, lemon zest, pistachios. Drizzle with olive oil. Serve.