The Australian Women’s Weekly Food Magazine
SUMAC LABNE WITH COPPA
PREP TIME 15 MINUTES (+ REFRIGERATION) SERVES 8
3 cups (840g) greek-style yoghurt 3 teaspoons fine table salt 2 tablespoons olive oil
2 teaspoons sumac
24 slices mild coppa (360g) lavash crisps (optional), for serving
1 Combine yoghurt and salt in medium bowl; spoon into muslinlined