Dip made from strained yogurt, covered in extra virgin olive oil with a touch of za’atar
Note: this dish comes with a layer of extra virgin olive oil which serves to protect the Labenh from spoilage and also gives it added flavour.
Whole milk yogurt (43%), sheep milk yogurt (20%), extra virgin olive oil (30%).
Allergy Advice for allergens, see ingredients in bold.
For use by date, see side of pack.
in a bag
Vegan | Dairy Free
Hot sauce made with red and green chillies, coriander
and olive oil
Vegan | Dairy Free | Gluten Free
Dip made from
sesame seed paste, peppers
and lemon juice