Line a large sieve with cheesecloth, and set it over a bowl. Put the yoghurt in the sieve, and gather the edges of the cheesecloth together to cover the yoghurt. Refrigerate and let it drain overnight.
Gently squeeze out any excess liquid; the labneh will be very thick and resemble soft goat cheese.
Roll it into ¾ inch balls.
Whisk together the remaining ingredients — herbs, walnuts, chilli paste — in a small bowl.
Season with salt and pepper.
Pour it over the labneh and place it in a jar. Cover and refrigerate, letting it marinate for at least eight hours.
To serve, spread some of the labneh over Arabic bread and make a roll.
Recipes by: Salah Salha,Head Chef, Al Khaima, Le Royal Méridien
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