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.
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.
I am surprised that there are no comments on this recipe. I made this when it first came out in 2016 and it was awesome! If you buy Greek Yogurt, it is already thickened and can be used without the fuss of straining. I make my own yogurt and strain it, as that is the way I prefer it, so it is always on hand at our house. The meat is so moist and tender! Yum!
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