Layer a colander with cheesecloth folded in half. Mix the yogurt with lemon juice and salt. Pour the yogurt mixture on the cheesecloth. Place the colander on a plate and keep it in the refrigerator for 12 hours.

After 12 hours, the water will drain out completely and the yogurt mixture will turn thick.

Take it off the cheesecloth into a bowl. Create a swirl using the back of your spoon. Sprinkle dukkah spice mix, pinch of paprika and pour extra virgin olive oil. Serve on the side with the broken wheat fritters.

Place a heavy bottom pan on medium high heat and pour the water. Once the water comes to a boil, drop the broken wheat and reduce the heat to medium. Let it simmer for 5 minutes or until the water is almost absorbed. Switch off the heat and cover the pan with a tight lid for 3 minutes. Then, use a fork to fluff the cooked broken wheat.

Place the cooked broken wheat in a mixing bowl along with mashed potatoes and rest of the ingredients (chopped cilantro, red onion, salt egg, breadcrumbs and dukkah spice mix).

Mix everything together and then divide it into 12 dumplings. Each dumpling should be of the same size as a Ping-Pong ball. Shape the dumpling into 1 ½ inch diameter disc. Leave the disc in the refrigerator for an hour to set.

These fritters need to be shallow fried. Place a pan on medium heat and depending on how big your skillet is, you might want to pour all or just enough of the oil for frying the fritters. Once the oil heats up, layers the fritters carefully without overcrowding the pan. Continue frying in medium heat for 5 minutes on one side, flip and fry for 4 more minutes. Or until it’s golden brown on both the sides.

Serve warm with labneh!