Name: Sumac labne with coppa
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 840 gram greek-style yogurt; 3 teaspoon fine table salt; 2 tablespoon olive oil; 2 teaspoon sumac; 24 slice mild coppa (360g)

Ingredients

840 gram greek-style yogurt

3 teaspoon fine table salt

2 tablespoon olive oil

2 teaspoon sumac

24 slice mild coppa (360g)

Method

1.Combine yogurt and salt in medium bowl; spoon into muslin-lined large colander or sieve placed over bowl. Gather corners of muslin together, twist then tie with kitchen string. Place a plate on top of the muslin, then weight with two or three heavy cans; refrigerate 24 hours.

2.Place yogurt in medium bowl; discard muslin and the liquid left in the bowl. Using oiled hands, roll level tablespoons of yogurt into balls; roll in oil then sprinkle with sumac.

3.Serve labne with coppa.

Labne can be left to drain and thicken, still weighted, in the fridge for up to three days.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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