Peel of 1 preserved lemonif you can't find any, you can cut the peel of a lemon and cook it for 10 minutes in very salty water.
25gwhite wine vinegar
25gwhite balsamic vinegar
1limezest, and juice
In a bowl, whisk the salt and yogurt together. Transfer into a cheesecloth, tie up with yarn or thin wire and hang in the fridge over a bowl for at least 24 hours. Don't throw away the water/whey for bread baking or smoothies)
You have now made labneh. It's that easy :)
You only need about a third for the recipe but trust us; you want to make this much. You can use it for a million things.
First, carefully peel just the outer dark green peel of the watermelon and discard. Then cut off the white part with a tiny bit of red and dice.
Mix the vinegars, raki, lime juice and zest, fine salt, and olive oil.
Cover the watermelon rind cubies with the vinegar mix. Let it marinate for at least 20 minutes.
Slice the red part of the watermelon very, very thin, ideally with a mandolin.
To plate, spread the labneh on a large plate, as you would spread hummus.
Arrange the watermelon slices on top. Then the pickled watermelon rind. You want about one piece for every bite. Drizzle some of the pickling liquid. Add mint leaves, chili, preserved lemon. Sprinkle some flaky salt and olive oil (of course). Eat. Repeat.