Lemon & garlic labneh with pita chips

Cooking Directions

• Combine yoghurt and salt. Spoon yoghurt mixture into a strainer, linedwith a double layer of muslin (or a new clean cloth) suspended over a bowl to collect excess moisture. Cover and place in the fridge overnight or until the mixture is firm (this takes several hours).
• Roll yoghurt mixture into walnut-sized balls with wet hands, place in a bowl, cover with olive oil, add garlic and lemon rind, cover and refrigerate until required.
• Preheat oven to 180°C (160°C fan forced). Cut pita bread into small triangles, place in a single layer on baking trays lined with baking paper. Brush with olive oil, scatter with dukkah, turn and repeat. Bake until golden and crisp (6-8 minutes), cool to room temperature. Serve with labne.
• Makes about 45 pieces. Pita crisps will keep stored in an airtight container for one week.