Coriander goat labneh with almonds & sumac
300 g of goat yoghurt
100 g of almonds
2 tsp of coriander seeds
1 bunch of fresh coriander
1 tsp of sumac
Mix the goat yoghurt with half a tsp salt, spoon in a cheese cloth in a colander and leave to strain, for some hours. Chop the almonds, heat a lug of olive oil, fry golden. Add the chopped coriander, coriander seeds, some salt and fry another minute. Spread the strained yoghurt nicely on a plate and just scatter the mixture over it, and add the sumac on top. Drizzle generously with olive oil, and if you want some extra fleur de sel.
I love to eat this with a freshly baked flatbread or any kind of good bread i happen to find.