This flavorful dish pairs juicy Middle Eastern-spiced pork with a lemony spread made by straining yogurt to make labneh, an ultra-thick salted yogurt cheese. The pork and labneh both need an overnight rest in the fridge, so plan ahead. Sumac is a brick-red spice with a lemony flavor. It’s a pretty touch, but if you don’t have it, simply leave it out.
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If you prefer, you can substitute 1-3/4 cups store-bought labneh and skip the straining step (you can also skip the 1/2 tsp. salt, but you may want more to taste). You’ll still want to use regular yogurt for marinating the pork, however.
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