Ful Medames & Labneh topped with Za’atar

INGREDIENTS

Labneh:
2 cups full fat greek yogurt
Pinch of salt
3-4 tsp extra virgin olive oil
1 tbsp Za’atar (ingredients3 below)

Ful:
1 tsp oil
1 can ful medames
½ red onion, chopped
1-2 tomatoes, chopped
¼ tsp Supreme Turmeric Powder
½ tsp Supreme Cumin Powder
½ tsp Supreme Coriander Powder
1 tsp Supreme Chilli powder
½ tsp Supreme Garlic Powder
Salt to taste
Chopped parsley
Lemon, cut into wedges

Za’atar:
2 tbsp Supreme Cumin Powder
2 tbsp Supreme Sesame Seeds, toasted
2 tbsp dried oregano
2 tbsp dried thyme
2 tbsp sumac
1tsp salt

METHOD

Labneh:
Add salt to the yogurt and mix well. Using a cheesecloth, strain yogurt (in the refrigerator) for 24-48 hours. Remove strained labneh from the refrigerator, unfold cheesecloth, and transfer labneh to a serving bowl. Use the back of a spoon to make a swirly pattern on the top of the labneh. Drizzle with olive oil and sprinkle with za’atar.  Serve cold with bread

Medames:
Heat pan over medium-high heat. Add oil, onions and tomatoes, cook until they soften. Add turmeric powder, cumin powder, salt, garlic powder, coriander powder and chilli powder and cook for a further 2 minutes. Finally add tin of ful, stir well and simmer until beans have thickened. Garnish with chopped parsley and serve with lemon wedges and bread.

Za’atar:
In a bowl, add all the ingredients for za’atar and mix well. Store za’atar in a air tight jar.