Labneh

Strained curd, a pool of oil, a heavy scatter. Breakfast, nothing else needed.

Peppery polyphenols pool on sour curd and stop it reading as diet food.

Oil pools red on white; the dairy acid meets the dried-fruit sweetness.

Strained curd is a blank; the seed is the only texture on the plate.

Strained curd is smooth and sour; the whole point of the blend is friction.

Dried mint, not fresh. The dust holds up against thick acid.

Cold and watery against thick and sour, with salt as the bridge.

Glutamate plus lactic acid makes the tomato taste more like tomato.

Thick enough to scoop with. The bread is cutlery here, so it has to be strong enough to dig.

Two ferments, one sour and one salt-bitter. Chop the rind fine.

Sour on sour, but one is fruit and one is dairy. The gap is the flavour.

Spoon it cold under hot fatty meat and let the temperature do the work.

Raisin-smoke chilli bleeding oil into white curd. Slow heat, no burn.

Molasses sweetness needs a blank sour base to be legible at all.

Both are lactic and faintly floral; the fruit acid pulls the curd to berry.